Slow-Roasted Barbacoa de Borrego with Pickled Red Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender, slow-roasted goat shoulder infused with traditional Mexican spices, served with tangy pickled red onions that brighten the rich flavors. This mexican-inspired slow cooker ready in about 320 minutes pairs pounds goat shoulder, dried guajillo chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds goat shoulder
• 4 pieces dried guajillo chilies
• 3 pieces dried ancho chilies
• 1 medium, quartered white onion
• 6 cloves garlic cloves
• 1 tsp cumin seeds
• 2 tsp dried Mexican oregano oregano
• 1/4 tsp ground cloves
• 2 tbsp apple cider vinegar
• 2 cups beef broth
• 1 tbsp salt
• 1 tsp black pepper
• 1 large, thinly sliced red onion
• 1 cup white vinegar
• 2 tbsp sugar
• 1 cup water
• 2 leaves bay leaves

Instructions

1. Step 1: Toast 4 dried guajillo chilies and 3 dried ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 1 cup hot water for 15 minutes to soften.
2. Step 2: In a blender, combine soaked chilies with 1 medium quartered white onion, 6 garlic cloves, 1 tsp cumin seeds, 2 tsp dried oregano, 1/4 tsp ground cloves, 2 tbsp apple cider vinegar, 1 tbsp salt, and 1 tsp black pepper. Blend until smooth to form a rich marinade.
3. Step 3: Rub the 3-pound goat shoulder thoroughly with the chili marinade and let it marinate in the refrigerator for at least 4 hours or overnight.
4. Step 4: Preheat the oven to 300°F. Place the marinated goat shoulder in a roasting pan, add 2 cups beef broth, cover tightly with foil, and slow-roast for 4 to 5 hours until the meat is fall-apart tender.
5. Step 5: Meanwhile, prepare pickled onions by combining 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 2 bay leaves in a saucepan. Bring to a boil until sugar dissolves.
6. Step 6: Place 1 large thinly sliced red onion in a heatproof bowl and pour the hot vinegar mixture over it. Let sit for at least 30 minutes to pickle.
7. Step 7: Once the goat is cooked, shred it with two forks and serve topped with pickled red onions for a balance of savory and tangy flavors.