With a long-handled stainless spoon, periodically remove the fat as it boils up.
Once the fat is removed, add salt and pepper. Let it cook this way until the meat is coming off the bone. It took five and a half hours to cook this goat. Let it cool a little and move the meat chunks to a heavy duty aluminum pan, pull the meat off the bone and remove all fat pieces* and other "extras" to use in a goat stew or any other dish you want.
*Andy, who eats chittlins', is extremely picky when he is going through the meat. It is nothing but pure meat when he's done.