Canadian Creton By Jerry

1. 1

   Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.

2. 2

   (NOTE: You could use coarse ground pork instead.)

3. 3

   Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.

4. 4

   Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.

5. 5

   Bring to a boil, stirring to break up clumps.

6. 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. 7

   Spoon remaining liquid over pork.

8. 8

   Place a small round of wax paper on top of each ramekin, and chill until firm.

9. 9

   You could use a loaf pan for serving.

10. 10

    You could omit the allspice all together if you wish. It tastes good without too.

* Per serving · 4 servings · Values may vary.

No additional tips available.