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Canadian Creton by Jerry

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“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.”
READY IN:
2hrs
YIELD:
5 8 oz ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
  2. (NOTE: You could use coarse ground pork instead.)
  3. Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
  4. Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
  5. Bring to a boil, stirring to break up clumps.
  6. 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.
  7. Spoon remaining liquid over pork.
  8. Place a small round of wax paper on top of each ramekin, and chill until firm.
  9. You could use a loaf pan for serving.
  10. You could omit the allspice all together if you wish. It tastes good without too.

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