Slow-Roasted Goat Barbacoa with Ancho Chile Sauce

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

Tender slow-roasted goat meat simmered in a rich ancho chile and garlic sauce, perfect for tacos or burritos. This mexican-inspired slow cooker ready in about 285 minutes blends goat shoulder meat, dried ancho chiles, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 lbs goat shoulder meat
• 4 pieces dried ancho chiles
• 6 cloves garlic cloves
• 1 medium, quartered white onion
• 1 tbsp cumin seeds
• 1 tsp dried oregano
• 3 whole cloves
• 2 tbsp apple cider vinegar
• 2 cups beef broth
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 2 leaves bay leaves
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Toast 4 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Remove seeds and stems, then soak in 1 cup hot water for 20 minutes until softened.
2. Step 2: In a blender, combine soaked ancho chiles with 6 garlic cloves, 1 medium quartered white onion, 1 tbsp toasted cumin seeds, 1 tsp dried oregano, 3 whole cloves, 2 tbsp apple cider vinegar, and 1 cup beef broth. Blend until smooth into a thick sauce.
3. Step 3: Preheat oven to 300°F. Pat dry 3 lbs goat shoulder meat and season with 2 tsp sea salt and 1 tsp black pepper.
4. Step 4: In a large ovenproof pot, heat 2 tbsp vegetable oil over medium-high heat. Sear goat meat on all sides until deeply browned, about 3-4 minutes per side.
5. Step 5: Pour the ancho chile sauce over the meat, add 2 bay leaves, and cover tightly with a lid or foil.
6. Step 6: Roast in the oven for 3.5 to 4 hours until the goat is fork-tender and pulls apart easily.
7. Step 7: Remove from oven, shred the meat with forks, discard bay leaves, and stir in 1/4 cup chopped fresh cilantro before serving.