The flavor combo of the juniper and clove are outstanding. It makes this dish tasty and unique. What ever you do, do not skip the juniper. Very tender and it was well received by the whole family.
I modified this recipe a bit. I used front and hind leg meat from a Javelina (a wild pig in Arizona) that my roommate shot earlier this year. I omitted the juniper berries since I didn't have any, rosemary because I am allergic, gin because my roommate is a recovering alcoholic, and tomato sauce because I wanted a more robust flavor. I used apple cider vinegar instead of red wine vinegar. I added thyme and a bit of marjoram. I baked it in my dutch oven at 190 F for 8 hours.
This recipe does a great job of making the meat tender - at the end you could cut the meat with a plastic disposable spoon! The flavors infused the meat very well too, and there was no gamey flavor.
I imagine that this recipe would adapt well to a slow cooker as long as you can set it low enough where it won't boil.