This Pulled Goat Leg Sandwich is a bit of a fusion of culinary influences from different cultures. Pulled meat sandwiches, where slow-cooked and tender meat is shredded and served in a sandwich, have a history deeply rooted in Southern United States cuisine. However, while goat is consumed by nearly 3/4 of the world’s population, it has yet to catch on in the United States. For this sandwich, I roasted a couple of goat legs using a Greek-inspired recipe, and then shredded the leftovers the next day to make the sandwich.
The star of this sandwich is the pulled goat leg meat, which is marinated; slow-cooked until tender with a blend of vegetables, herbs and spices; and then shredded. I used a brioche bun, but the sandwich would work equally well with any soft burger bun, crusty artisan roll, or torta-style bread. I topped the meat with cucumbers for crunch and for a bit of color; but crunchy pickles might have done the same. The goat recipe had an earthy flavor, so adding tangy pickled red onions livened up the sandwich. Cilantro added freshness, aromatic depth, contrast, and balance. Coleslaw, which is a common topping for Southern pulled meat sandwiches, would have also been a good choice for the pulled goat; and I would have opted for a crunchy, vinegar-based slaw over a soft, creamy one if I had gone that way.
Sandwich assembly is pretty straightforward. Place 1/3 pound of shredded goat meat on the bottom of the bun, top with sliced cucumbers, cilantro, and pickled red onion (in whatever order), and then cover with the top of the bun. The juice from the meat will seep down into the bottom of the bun, which is preferable to some people and not others. If you want to avoid this, you could put the cucumbers on the bottom or add leaf or two of lettuce.
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