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French-Canadian Gorton Pork Spread

French-Canadian Gorton Pork Spread

  • Prep

    5 m
  • Cook

    1 h 10 m
  • Ready In

    5 h 15 m
Polish Frog

Polish Frog

Old recipe from French-Canadian Memere (Grandma). Delicious and spicy pork spread for sandwiches. Pronounced 'gah-ton'. Enjoy on a sandwich with mustard or eat alone.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly.
  2. Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SHAKEY
14

SHAKEY

3/8/2011

In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of Quebec origin) is a pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast.

Carluzza
10

Carluzza

12/9/2010

Thank you! My grandmother made this each Christmas Eve. We would tease each other that the only 'real' French-Canadiens in the family would eat it. Delicious on white bread fresh from the bakery or bread-maker with gulden's brown mustard. I couldn't even spell this, but I found what I was looking for and am going to make it Christmas Eve.

'(o).(o)' sad panda
9

'(o).(o)' sad panda

6/4/2010

I made this for a potluck and flavors are so much more complex than the recipe implies. People scarfed it down and it was one of the first dishes to be cleaned out. One thing that I would appreciate with the recipe is a little bit of acid. I tried splashing some cider vinegar but after sampling it seemed dangerous so I stopped. I'll play around with it a little more and figure out what I like: white vinegar?, wine?, citrus?, ??? But it's still pretty awesome as it is.

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