My wife and I picked up some freshly picked corn at the farmer’s market, and so we needed to find something that would go well with our predetermined side-dish. Yes, I realize this is the food equivalent of putting the cart before the horse. Anyway, when it’s hot outside, and I think of corn, I immediately think BBQ or Lobster Boil. We didn’t have any lobster, so BBQ was the winner. Add in the fact that we haven’t had goose in a little while, and the details of the entree basically decided themselves. If you haven’t got goose meat (thus putting you in the overwhelming majority of humanity), this take on pulled meat is transferable to more traditional BBQ features like pork, chicken, beef, and turkey.
Time: Slow Cooker for 4-6 hours, and 20-25 minutes of cooking time after.
- Goose Meat (We used the wings because they are “working” muscles and thus do better with a long and slow cooking method)
- Braising Liquid
- Vinegar (We used Apple Cider Vinegar)
- Brown Sugar
- Worcestershire Sauce
- Liquid Smoke
- Any additional seasonings you like. We used smoked paprika.
- Peppers (we used sweet red/yellow/orange peppers and a jalapeno for heat)
- BBQ Sauce
- Dust off your crock-pot/slow cooker.
- Cut excess fat off your meat (but not all! you want some for the slow cooking to avoid drying out).
- Place your meat in the slow cooker, and add each ingredient of your braising liquid. You’ll want the liquid to nearly cover the meat.
- Turn the setting to “low,” and leave it alone for 4-6 hours (we did 6)
- After the time is up, remove the meat, and let it cool on a cutting board.
- While the meat cools, slice your peppers and onions, and start to sautee them (using either oil or butter) in a pan that’s big enough to fit all of your meat as well.
- As your veggies cook, pull all the meat off the bones, and shred it with two forks.
- Once your veggies are caramelized, add your meat to the pan, and pour in a little BBQ sauce. Let this cook until the meat is hot, and everything is lightly coated with sauce.
- Plate, devour, and enjoy!