The beauty of rillettes, as with most charcuterie, is that they can be made ahead and refrigerated until needed. Rillettes are made from cured and confit meat, usually pork, that's shredded and set in its own fat. Take the time to shred the meat finely, but don't overdo it - it's nice to have some texture. Take the rillettes out of the fridge at least 20 minutes before serving so they're easy to spread on toasted baguette. Apple slices and pickles make good accompaniments. Start this recipe two days ahead to cure and set the pork.
Note Pork back-fat will need to be ordered ahead from the butcher.