Ingredient

Rillettes

• 2 teaspoons allspice berries
• 2 teaspoons black peppercorns
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cinnamon
• 1/4 cup kosher salt, plus more for seasoning
• 3 pounds trimmed boneless pork butt, cut into 2-inch pieces
• 10 thyme sprigs
• 6 garlic cloves, peeled and smashed
• 1 quart rendered pork fat, melted (see Note)
• Baguette toasts, for serving
• Pickled Apricots, for serving

Pickled apricots

• 3/4 cup white wine vinegar
• 3/4 cup water
• 3 tablespoons turbinado sugar
• 1 teaspoon yellow mustard seeds
• 2 cups dried apricots (1 pound)
• 1/4 cup dark raisins
• 1 bay leaf

Direction

1. In a spice grinder, combine the allspice, peppercorns, and coriander and grind to a powder; stir in the cinnamon and 1/4 cup of salt. In a large bowl, toss the pork with the spice blend until well coated. Add the thyme and garlic and knead the garlic into the meat. Cover and refrigerate overnight.
2. Meanwhile, make the pickled apricots. In a small saucepan, combine the vinegar, water, sugar, and mustard seeds and bring to a boil to dissolve the sugar. In a heatproof bowl or jar, cover the apricots, raisins, and bay leaf with the hot brine. Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month.
3. Bring the pork to room temperature. Add the melted pork fat to a slow cooker with the pork and seasonings. Cover partially and cook over low heat until the meat is very tender, 4 hours, or up to 6 hours. Let cool slightly, then, using a slotted spoon, transfer the pork and garlic to a large bowl; discard the thyme. Mash the garlic and shred the pork, discarding any gristle. Stir in 1 cup of the fat and season with salt. Pack the meat into a ceramic bowl or individual crocks.
4. Reheat the fat and ladle a 1/2-inch-thick layer on top of the pork. Cover and refrigerate overnight. Discard the remaining fat or save it for another use. Just before serving, coarsely chop the apricots. Serve the rillettes with toasts and the Pickled Apricots.