Canadian Creton by Jerry

80
Servings
30m
Prep Time
1 1/2h
Cook Time
1h 30m
Ready In


"This recipe was given to me by Jerry who is on another recipe site I frequent. He answered my request for an authentic recipe for this. He's from Ontario."

Original recipe yields 80 servings
OK

Nutritional

  • Serving Size: 1 (18.1 g)
  • Calories 20.8
  • Total Fat - 1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 8.4 mg
  • Sodium - 76.3 mg
  • Total Carbohydrate - 0.3 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 2.6 g
  • Calcium - 2.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor

Step 2

Until finely ground.

Step 3

(NOTE: You could use coarse ground pork instead.)

Step 4

Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.

Step 5

Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.

Step 6

Bring to a boil, stirring to break up clumps.

Step 7

Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 - 8 oz ramekins with a slotted spoon.

Step 8

Spoon remaining liquid over pork.

Step 9

Place a small round of wax paper on top of each ramekin, and chill until firm.

Step 10

You could use a loaf pan for serving.

Step 11

You could omit the allspice all together if you wish. It tastes good without too.

Tips & Variations


  • Basic spices and seasonings
  • Food processor/Ninja
  • 2 - 2 1/2 quart heavy saucepan.
  • 5 - 8 oz ramekins

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