Old recipe from French-Canadian Memere (Grandma). Delicious and spicy pork spread for sandwiches. Pronounced 'gah-ton'. Enjoy on a sandwich with mustard or eat alone.

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Recipe Summary

prep:
5 mins
cook:
1 hr 10 mins
additional:
4 hrs
total:
5 hrs 15 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly.

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  • Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.

Nutrition Facts

59 calories; protein 5.1g 10% DV; carbohydrates 1.4g 1% DV; fat 3.5g 5% DV; cholesterol 17.6mg 6% DV; sodium 17.9mg 1% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/08/2011
In Quebec cuisine cretons (sometimes gorton or corton especially among New Englanders of Quebec origin) is a pork spread containing onions and spices. Due to its fatty texture and taste it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. Read More
(18)

Most helpful critical review

Rating: 3 stars
11/27/2013
just something missing. not enough tang to the taste. doesn't spread smoothly as it should. crumbles and falls apart. not easy to spread but the batter came out as smooth as can be. family used half pork butt and half ground beef. maybe the fat from beef gave it the needed consistency it needs and the flavor it is missing. it is not a very good recipe if i must experiment to get it up to par but it is a good recipe as a starting point. Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/08/2011
In Quebec cuisine cretons (sometimes gorton or corton especially among New Englanders of Quebec origin) is a pork spread containing onions and spices. Due to its fatty texture and taste it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. Read More
(18)
Rating: 5 stars
12/09/2010
Thank you! My grandmother made this each Christmas Eve. We would tease each other that the only 'real' French-Canadiens in the family would eat it. Delicious on white bread fresh from the bakery or bread-maker with gulden's brown mustard. I couldn't even spell this but I found what I was looking for and am going to make it Christmas Eve. Read More
(11)
Rating: 5 stars
06/04/2010
I made this for a potluck and flavors are so much more complex than the recipe implies. People scarfed it down and it was one of the first dishes to be cleaned out. One thing that I would appreciate with the recipe is a little bit of acid. I tried splashing some cider vinegar but after sampling it seemed dangerous so I stopped. I'll play around with it a little more and figure out what I like: white vinegar? wine? citrus???? But it's still pretty awesome as it is. Read More
(11)
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Rating: 3 stars
11/27/2013
just something missing. not enough tang to the taste. doesn't spread smoothly as it should. crumbles and falls apart. not easy to spread but the batter came out as smooth as can be. family used half pork butt and half ground beef. maybe the fat from beef gave it the needed consistency it needs and the flavor it is missing. it is not a very good recipe if i must experiment to get it up to par but it is a good recipe as a starting point. Read More
(1)
Rating: 5 stars
11/25/2019
Exactly how my husband made it every year! Read More
Rating: 5 stars
09/15/2018
Just the way my mom made it. Only don't use mustard use ketchup. Read More
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