Smoked-Chili-Rubbed Goat Shoulder
Smoked-Chili-Rubbed Goat Shoulder is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUse a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next.
Add the olive oil, pounding again to form a pretty smooth paste.
Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
Preheat a smoker (see Headnote above).
Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours.
Keep an eye on the temperature, stoke your fire, and drink a Scotch.
Occasionally baste the goat with the leftover marinade.
After 3 hours, periodically jiggle the leg.
When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours.
Serve it straight away on a platter and tear into with your hands.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.