Add the first set of ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart.
This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.
Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.
In a deep frying pan, prepare a light brown roux with the butter and flour.
While stirring the roux, slowly start adding the broth. It should accept all the broth to make a real thick sauce or gravy.
Season with salt & pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.
Prepare 3 stations, one deep plate with flour, one with 2 beaten eggs, one with plain bread crumbs. Start rolling the meat into small balls, about 1 1/2 in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.
Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.
Serve hot with the sauce / gravy, perhaps with a starch such as mashed potatoes, rice, or egg noddles.