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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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There are as many recipes for Cretons as there are folks making it in Quebec. This recipe is my adaptation of my Family's recipe. Note; it does not contain milk. Ingredients:
3 lbs ground pork butt (or ground pork) |
1 medium onion (chopped fine) |
1 tablespoon allspice |
1/2 teaspoon clove |
1/4 teaspoon cinnamon |
2 cups water (you may not need it all) |
1/8 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Put all ingredients into a large sauce pot, just covering by an inch with the water.
2. Mix together.
3. Simmer on low, stirring frequently for 3-4 hours.
4. Add water as needed to keep moist and from sticking.
5. After the alloted cooking time you should have simmered the mixture down till there is about an inch and a half of combined fat and water.
6. Transfer to a bowl to cool, stirring to keep fat suspended in meat.
7. Serve warm on toast, or cold for sandwiches.
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