French-Canadian Gorton Pork Spread

3 Reviews

Prep: 5 min
Cook: 1 hr 10 min
Ready In: 5 hr 15 min

“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.” - by Polish Frog

Ingredients

1 pound lean pork butt, cut into pieces
1 onion, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
salt and black pepper to taste

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Metric US

Original recipe yields 2 cups

Directions

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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
59 cal
3%

Fat
3.5 g
5%

Carbs
1.4 g
< 1%

Based on a 2,000 calorie diet

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Reviews (3)

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SHAKEY

Mar. 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 resemble..." See mores French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast."

'(o).(o)' sad panda

Jun. 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..." See more 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."

Carluzza

Dec. 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 br..." See moreead-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."

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