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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
This dish which is known as cretons, gorton or cretonnade is of French Canadian origin. It is a spread made of pork and spices. It has been a traditional Quebec breakfast dish.
2 to 3 lbs pork butt or blade
2 onions, divided
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons allspice
2 teaspoons cloves
Cut pork into chunks and put in large pot. Cover with water. Add chopped onion to pot. Stir in salt and pepper. Cook for 1 to 2 hours. Remove pork and set aside to cool. Save liquid.
Grind pork with the cooked onions and add 1 raw onion. Return pork to liquid. Add allspice and cloves. Cook another hour. Add more seasoning if needed. Serve on toast or crackers.
2 to 3 lbs pork butt or blade
2 onions, divided
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons allspice
2 teaspoons cloves
Cut pork into chunks and put in large pot. Cover with water. Add chopped onion to pot. Stir in salt and pepper. Cook for 1 to 2 hours. Remove pork and set aside to cool. Save liquid.
Grind pork with the cooked onions and add 1 raw onion. Return pork to liquid. Add allspice and cloves. Cook another hour. Add more seasoning if needed. Serve on toast or crackers.
Bringing the