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Melt the pork (or goose) fat in a large, heavy-based saucepan, then add the pork. Cook, stirring, over very low heat for 15 minutes, taking care not to brown the meat.
Drain off and reserve the excess fat from the pan, then return the pan to the heat.
Pour in the wine, chicken stock, garlic, thyme and a generous pinch of salt and pepper to the pan.
Cover and simmer very gently for 5 hours, stirring occasionally and adding an extra splash of water to the pan if required (however by the end of cooking, the pan should be dry).
Once the pork is tender, remove from the heat and allow to cool.
Mash the pork with a fork, breaking up the meat and garlic. Season to taste.
Spoon and compress the meat very tightly into a sterilised earthenware pot or glass jar.
Melt the reserved fat and pour it over the pork.
Refrigerate until the fat has solidified.
Serve the pork rillettes with toasted sourdough, mustard and sliced cornichons.