Combined first 8 ingredients into a slow cooker. Cook on high for 2 hours, then Low for 5-6 hours or until the meat is fork tender.
Let the mixture cool for about 2 hours. Skim the fat off the surface and reserve in a small bowl or container.
Take out the meat with a slotted spoon and put into the bowl of a stand mixer. Reserve the rendered fat/cooking juices. With the paddle attachment, beat the meat into a thick paste, adding some of the reserved cooking liquid if the mixture is a bit dry. Alternatively, you can mash the mixture with a wooden spoon (which is a lot of muscle strength involved). Taste and add more salt and pepper if needed. At this stage, you can add more spices and seasoning. I added some ground white pepper. But this would be nice with some smoked paprika.
Pack into clean & sterilized jars. Pour the reserved fat on top of the rillettes to seal. Cover jars with lid and refrigerate for about a week or freeze it (don't over pack if you plan to freeze).
Serve with crispy crackers or toast and some cornichons and pickled onions.