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Gorton (French-Canadian Pork Spread)

Gorton (French-Canadian Pork Spread)

  • Prep

    15 m
  • Cook

    1 h 45 m
  • Ready In

    14 h
Lil1

Lil1

French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

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  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
  2. The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.
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Reviews

cantcook
32

cantcook

11/30/2010

It may be "creton" in some areas, but our 83 year old french canadian grandmother has always called it "gorton" ( cahh-ton... and she adds an s at the end)

Aloha-Beth
26

Aloha-Beth

12/23/2011

Yes in New England we call it gorton. My pepere was French Canadian and my memere made this every Christmas in large batches, put them into tupperware containers and gave them away as gifts. Everyone loved her gorton. In my mind it is not Christmas without it! This is almost exactly like her recipe except she used allspice instead of the cloves and nutmeg.

BigJon1206
13

BigJon1206

2/16/2010

Just so you are aware, its "Creton" but the recipe looks good. :)

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