6 Reviews

This is pretty close to what my Memere used to make. However, she would slow cook a piece of Boston Pork Butt with the fat on for a few hours so you could shred the meat with a fork. It's less healthy...but very flavorful!

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laurieboutin March 10, 2009

Great recipe. My Quebecois partner loves my creton. What better praise can one get? I usually double the recipe. Just don't double the pepper or it comes out a little too peppery

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yummyeats December 25, 2015

I liked this recipe! I didn't want to take time to make bread crumbs so I crushed Saltine crackers. Keeping in mind the amount of salt this could add, I adjusted the salt content at the end to my taste.

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gms1027 November 18, 2008

the taste is about right except for one thing: I forgot it's Emeril, and it came out a tad salty. Actually, a flat out too salty. I needed to either add more breadcrumbs, or reduce the salt to 1/2 teaspoon so that I can adjust later. It's a lot easier to add than to remove, after all. Otherwise, c'est comme chez nous :)

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jaguwarps December 23, 2007

This is a great recipe! It is exactly what I was looking for!

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Chef Haze November 28, 2006

I used lean pork and this came out quite dry. I'm going to do it again but if you are not concerned about saturated fat, use fatter grinds.

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Sous-chef March 15, 2005
Emeril Lagasse's Creton