-
-
My review
Gorton (French-Canadian Pork Spread)
made it |
22 reviews
|
Lil1
"French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy"
Added to shopping list.
Go to shopping list.
Ingredients
14 h servings 236 calsOriginal recipe yields 40 servings (5 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
- The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 236 calories; 23.4 g fat; 1.1 g carbohydrates; 4.8 g protein; 28 mg cholesterol; 15 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2224 Ratings
-
-
-
-
-
Most helpful positive review
11/27/2010
It may be "creton" in some areas, but our 83 year old french canadian grandmother has always called it "gorton" ( cahh-ton... and she adds an s at the end)
Most helpful critical review
9/19/2013
Ya it's cretons. Never heard Gorton anywhere ever. Maybe in the Eastern US someone calls it that. My family always made it with cinnamon and cloves. It's ugly but it's good! Even the kids lov...
Most helpful
Most positive
Least positive
Newest
11/27/2010
It may be "creton" in some areas, but our 83 year old french canadian grandmother has always called it "gorton" ( cahh-ton... and she adds an s at the end)
12/23/2011
Yes in New England we call it gorton. My pepere was French Canadian and my memere made this every Christmas in large batches, put them into tupperware containers and gave them away as gifts. Eve...
9/3/2012
My mom made this when I was growing up in Maine. She died when I was 22 (I'm 65 now) and had never written her recipes down. I just discovered this recipe yesterday watching an episode of Driv...
1/4/2014
- The art of making Cretons has been handed-down in my family for 6 generations (french canadian), and I continue to be amazed at all the recipe variations and names for this spreadable delicacy...
12/13/2011
My mom always made this for us growing up as kids, over the years she stopped doing it. I made it this evening and my husband can't wait to try it tommorrow. She always called it cretons(pronoun...
11/3/2014
This was also a Christmas recipe my Grammy used to make. Here kids would fight over who got to take the leftovers home. I make it in a crockpot with a bone in boston butt. Yellow onions, salt & ...
3/23/2013
A very dear friend and "second Mom" introduced this wonderful spread to me 45 years ago. She has long since passed and she was heavy on my mind a couple weeks ago and the "cahhton" came to mind....
9/19/2013
Ya it's cretons. Never heard Gorton anywhere ever. Maybe in the Eastern US someone calls it that. My family always made it with cinnamon and cloves. It's ugly but it's good! Even the kids lov...