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Gorton (French-Canadian Pork Spread)

Rated as 4.45 out of 5 Stars

"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"
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14 h servings 236
Original recipe yields 40 servings (5 cups)


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  1. 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.
  2. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 236 calories; 23.4 1.1 4.8 28 15 Full nutrition

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  1. 29 Ratings

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Most helpful positive review

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

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...

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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)

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...

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...

- 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...

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...

Just so you are aware, its "Creton" but the recipe looks good. :)

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....

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 & ...

Heart attack on toast lol But I love this. My french candiadian mil who lived in manchester nh called it Gutons and the local little markets sold it as the same name. May have the spelling wrong...