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.Plus: F&W's Pork Cooking Guide More Pork Recipes
The rillettes can be refrigerated for up to 1 month. Keep the meat covered with a layer of fat.
Rendered pork fat is available from farmers' markets or from prairiepridefarmminnesota.foodoro.com.
Rich pork rillettes will pair well with a strong whiskey-based cocktail, like an old-fashioned. The dish would also be a nice match for wines that have good tannins to balance out the fat. Try a Cahors from the southwest of France.