This isn't the first time that carnitas have featured on Kitchen Exile. Last time I focused on punchy flavours recreating an almost chorizo like flavour. This time I'm looking at more subtle earthy flavours that accentuate the goat meat. This dish can be slow cooked on the stovetop or in the oven but my preferred method is sous vide and slow cooking in a water bath.

70g duck fat (use solid fat if you can, makes it easier to vacuum pack)
10 sprigs fresh oregano
15g smoked paprika
4 cloves garlic peeled and crushed with the side of a knife
1 large bay leaf
10g cumin seeds
5g sea salt flakes
2g freshly ground black pepper
500g goat shin removed from the bone and kept whole

Sous vide method
Rub the shin with the smoked paprika and cumin seeds and season with the salt and pepper
Place the shin in the sous vide bag and add the oregano, bay leaf, garlic and duck fat
Seal the bag and place in a water bath at 82c for 7 hours
Once the shin is cooked, you can either place it in the fridge where it will keep for up to a week or crisp it up in a pan
Simply remove the shin and shred with a fork, pour out the fat into a pan and on a high heat fry the shin for 2 minutes to crisp it up
Serve with salsa, sour cream and cheese on a soft tortilla

To cook on a stove top or in the oven
All ingredients as above except you will need 300g of duck fat
Rub the shin with the smoked paprika and cumin seeds and season with the salt and pepper
Place the duck fat in a saucepan or heavy based casserole pot and on a medium heat melt the fat
Lower the heat and add the shin, oregano, bay leaf and garlic and cook for 4 hours on a very low heat, do not allow it to get above 82c
If cooking in the oven set the oven to 80c normal, if you have a fan oven then use the normal oven setting