Gorton (French-Canadian Pork Spread) Recipe - Allrecipes.com
Gorton (French-Canadian Pork Spread) Recipe
  • READY IN 14 hr

Gorton (French-Canadian Pork Spread)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 45 mins
  • READY IN 14 hrs
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 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
Sep 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 love it.

 

14 Ratings

Dec 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. Everyone loved her gorton. In my mind it is not Christmas without it! This is almost exactly like her recipe except she used allspice instead of the cloves and nutmeg.

 
Feb 16, 2010

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

 
Sep 03, 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 Drive Ins, Diners and Dives and am making it right this minute. I hope it's just like hers - it sure smells like it. Wow - this is really something... I could just cry. We just ate in on toast and it was wonderful. Over the years, I thought it was "head cheese" and was put off by it so I never bothered to look it up on the internet. I am so grateful to have found it. Can't wait to try it.

 
Dec 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(pronounced kahh tuhh).

 
Jan 04, 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. :-) Hints: don't underestimate the need to use a potato masher (vigorously, against the bottom of the pan) every 15mins in an effort to create a spreadable end product. And, ensure a pot of simmering water on the stove when adding water to the cretons. It's important to add hot water vs. water from the tap. I sincerely hope this is helpful.

 
May 19, 2013

This is amazing. My oldest son's grandpa used to make this from whole pork shoulder and at least one other cut of pork. He cooked them forever. When it came to the rest of the preparation no one was allowed to be there. It truly was a secret family recipe. He promised to write it down one day. :( Unfortunately,neither he or his wife ever did. My son, now 45 years old and I are going to try this for sure. Thank you Lil1

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 25 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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