A few years ago I bought my first slow cooker with the sole intention of making a whole mess of Carolina Barbecue (which happens to be the best there is). I was at the point in my culinary explorations where it was time to step away from the easiest pieces of meat to cook and start working toward nose-to-tail. I was not disappointed. While I don’t use the slow cooker all the time, pretty much any time I stop by the store and a rump roast or a pork shoulder is on sale, I pick one or two up.
A few weeks ago the local supermarket had rump roasts marked way down, so I decided it was time to dial in my barbacoa recipe. And now I’m using that knowledge to turn the tougher bits of my last goose of the season into delicious goose barbacoa.
Who says you can’t make goose tacos?
Leg and Wing meat from one goose
2 cups goose stock (or beef stock)
1 can chipotles in adobo
2 limes – juice them and toss the rinds in the slow cooker
1 white onion, quartered and chopped
1 tsp cumin
¼ tsp chili powder
¼ tsp paprika
¼ tsp garlic powder
¼ tsp oregano
1 tbsp honey
Begin by quickly searing the goose in a hot pan. The slow cooker doesn’t get you that delicious caramelization, so brown the meat up nicely before you drop it in the pot.
Once the goose is browned, toss it and everything else in the slow cooker and mix it up. Then set it to high for 6 hours or so. As long as the lid is tight and you aren’t losing moisture you can cook this essentially forever. A longer time on a lower setting is also an option if you want to put this on before leaving for work in the morning.
When the goose is cooked, remove it from the pot and chop it into small pieces or shred it using two forks. Put it in a serving vessel with the onion and a small amount of cooking liquid for extra flavor.