Gorton is a French-Canadian pork spread for toast and crackers. This was my mémère's (grandmother's) recipe, and so far I have never had any better. It's similar to French pâté and very simple to make. I guess from what I read, cretons and gorton are almost the same, gorton being the New Englander translation. Enjoy!
Ingredients
- 2 pounds finely ground pork fat
- 2 pounds finely ground pork
- 2 onions , finely chopped
- 4 cups water
- 1 teaspoon ground cloves
- 0.75 teaspoons ground nutmeg
- salt and ground black pepper to taste
Instructions
-
1
Combine pork fat, ground pork, onions, water, cloves, and nutmeg in a large pot; season with salt and black pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, mashing mixture with a potato masher every 15 minutes as it cooks; simmer until pork is tender, at least 1 ½ hours. Add water as necessary to keep mixture from boiling dry. Reduce liquid as much as possible when ready to stop cooking without letting it burn. Transfer to lidded containers.
-
2
Refrigerate gorton 8 hours to overnight. Remove and discard fat layer or stir into gorton for a creamier spread.
Nutrition Facts
Per serving
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