First step is to slow roast your goat in over proof dish on the stove and in it brown the goat on all sides and then remove. In your pot and the onions, ginger and garlic, coriander seeds, fennel seeds, cumin seeds, black peppercorns, bay leaves and cinnamon sticks. Stir and let soften for a few minutes.
Next add the stock, molasses and goat shoulder and pour over the ginger beer. Put the lid on and cook at 150* in the oven for 3-4 hours.
One done take the goat out of the pot and pull or shred the meat with a fork. Place the meat back in the pot with all the juice and gently simmer on the stove until slightly thickened.
For the slaw toss together some red cabbage, savoy cabbage, sprouts, grated carrot, and aioli. Toast your slider buns, spread some aioli on them and then build your sliders with the juicy pulled goat and the slaw. Place a toothpick in the middle to stop them from falling over.