I usually roast geese whole with salt, pepper, rosemary and onions. Cover with aluminum foil (not the cover for the roasting pan, in fact, throw that thing as far away as you can) and cook at 250 until desired doneness. I usually leave it in 5 to 6 hours. Cooking it breast down will keep the breast meat very moist. Also, this method will cause the goose to fall apart in the oven and is not ideal for presentation (we don't care as long as it tastes good)but would be great for sandwiches.
For pulled goose, I place the breasts in my slow cooker with onion and season with salt and pepper. Then half cover with coffee and the rest of the way with water. Cook, drain meat, remove onions, shred meat with fork and stir in desired amount of whatever bbq sauce you like.
When I die I hope its in a duck blind, that, or shot in the back climbing out of a jealous mans bedroom window.
Team wrecked 'em
Tim Hortons pro staff