Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in some of that fat. Inspired by a dish at Fort Defiance, a bar in Brooklyn, New York, writer Oliver Strand makes pork rillettes in a slow cooker; the recipe works equally well prepared on the stovetop over low heat. The quick pickle of dried apricots is an ingenious sweet-tart accompaniment to the rich meat.
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