Goat tacos

Delicious! The meat can be cooked ahead and reheated if preferred.

Ingredients

½ cup	White vinegar
½ cup	Olive oil
3 cloves	Garlic
1 serving	Salt and pepper, to taste
1 tsp	Ground cinnamon
1 Tbsp	Brown sugar
1 dash	Tabasco sauce
400 g	Diced tomatoes, can
1 kg	Goat meat, boned shoulder farmed or wild goat (Main)

Directions

1. Combine all ingredients — except the goat meat — in a mixing bowl or pan just large enough to fit the meat. Add the goat and cover tightly. Refrigerate for about 24 hours, turning over once or twice.
2. Place all the ingredients in a slow-cooker. Cover and cook on low for 8 hours or until the meat can be shredded with two forks.
3. Remove the meat to a bowl and shred. Add enough sauce to moisten well.
4. Warm the soft tacos through in the microwave. Top with lettuce, shredded goat and a little meat sauce, mashed avocado, crumble feta and chopped spring onions.

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