Start by coating the goose breasts with olive oil. This helps the rub stick and enhances the flavour.

In a small bowl, mix all the spice rub ingredients until well combined. Generously rub the mixture over each breast, ensuring they're fully coated with the aromatic spices.

Place the seasoned goose breasts in a slow cooker. While you can add a bit of water if you're concerned about dryness, it’s often unnecessary. The steam and condensation inside the cooker will keep the meat moist and tender.

Set the slow cooker to low and let the goose cook for 6-8 hours, or until the meat easily pulls apart easily with a fork.

Once the goose is fully cooked, shred it using two forks.

In a medium bowl, mix together all the sauce ingredients: ketchup, Dijon mustard, orange juice, Worcestershire sauce, brown sugar, paprika, onion powder, salt, and pepper. Stir until smooth and well combined.

Pour the BBQ sauce mixture over the shredded goose in the slow cooker. Mix everything together to evenly coat the meat. Let it cook on low for another 30 minutes, stirring occasionally.

Toast your favourite buns to golden perfection. Pile the pulled goose high on each bun and enjoy. You may also top with shredded cheese, crispy onions, or any toppings you love.