In a large bowl, combine soy sauce, minced garlic, grated ginger, brown sugar, cumin, black pepper, and salt. Add the oxtail and ensure it is well coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Cook the Oxtail

Preheat your oven to 300°F (150°C). Place the marinated oxtail in a baking dish and cover it with foil. Bake for about 3-4 hours, or until the meat is tender and falling off the bone. Remove from the oven and let it cool slightly before shredding the meat.

Prepare the Plantain Coleslaw

In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, lime juice, and salt to taste. Mix well. In a separate pan, fry the sliced plantains until golden brown, then chop them into small pieces and fold them into the coleslaw mixture.

Assemble the Sliders

On each slider bun, place a generous portion of shredded oxtail followed by a scoop of plantain coleslaw. Top with the other half of the bun, and serve immediately.