Canadian Creton by Jerry

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READY IN: 2hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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