Canadian Creton by Jerry

"This recipe was given to me by Jerry who is on another recipe site I frequent. He answered my request for an authentic recipe for this. He's from Ontario."
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Ready In:
5 8 oz ramekins




  • Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
  • (NOTE: You could use coarse ground pork instead.)
  • Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
  • Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
  • Bring to a boil, stirring to break up clumps.
  • Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 8 oz ramekins with a slotted spoon.
  • Spoon remaining liquid over pork.
  • Place a small round of wax paper on top of each ramekin, and chill until firm.
  • You could use a loaf pan for serving.
  • You could omit the allspice all together if you wish. It tastes good without too.

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<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=;</p>
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