Prep 5 mins
Cook 2 hrs
This is my father's recipe and brings back such fond memories of my family. We always enjoyed this during the Holidays. We would have this in the mornings, spread on toast. Always served it with crackers for an appetizer. My father enjoyed it in a sandwich, with mustard and always had to have bread and butter pickles on the side.
- Combine all ingredients in a saucepan with enough water to make mushy.
- Simmer on low heat, stirring occasionally for 2 hours until water is evaporated.
- Note: Sometimes it is necessary to add a little more water, while the pork is cooking and just continue simmering until water has evaporated.
- Put in bowl and keep refrigerated.
- Serve in a sandwich, on crackers, or on toast.
My husband enjoyed this recipe. The cinnamon and all-spice kind of threw me off though.
grew up with this and haven't had it for years-------thank you--I forgot what they called it but it was French Canadian
This is exactly what my Uncle used to make when I was a kid. It came out exactly the same and I loved it! I think he called it Cretons(?), a french canadian recipe...only the french would know for sure! LOLOL...thank you for the wonderful memories this recipe brought back!