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Canadian Creton by Jerry

Created by Nana Lee on July 10, 2013

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.