Gorton (French-Canadian Pork Spread)

15
Lil1 0

"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

14 h servings 236 cals
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Original recipe yields 40 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

15
  1. 17 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...

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...

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

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...

- 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...

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...

This is very similar to my Mom & Memere's recipe. I am making some right now. The only thing is that I buy my ground pork already kind of fatty already. If it looks lean I just don't make any...

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 & ...