Creton Recipe

To all the memeres and good French Canadian ladies out there. I know we all have little tweaks and twists to our recipes. This is passed down from my grand memere.

2 tablespoons vegetable oil

5 pounds 80 percent lean ground pork

1 large white onion (softball size), finely diced

1 tablespoon cinnamon

1 tablespoon nutmeg

4 whole cloves ground (never use ground cloves)

11?2 quarts water

1?4 cup cornstarch for slurry (1:2 parts ration for slurry –

1?4 cup corn starch to 1?2 cup water)


1. In large pot add oil and cook ground pork, on medium heat, until half way cooked. Be very careful not to brown the pork.

2. Add diced onion and stir till onions are translucent and pork is cooked through. Again do not brown meat.

3. Add all spices and stir.

4. Add water. Depending on pot size and depth, water amount will change. You are trying to just cover the pork by a 1?2 inch

5. Simmer for 2 1?2 hours, stirring every 20 minutes or so. Do not boil.

6. When water is below pork and the mixture looks to hold its own structure, add salt and pepper to taste, adjust seasons if needed. If OK, add slurry and stir for 2 minutes.

7. Pour and cool on counter for 2 hours, then wrap and move to fridge overnight

8. Tip: It is easier to cool it as one big batch, then divide it into smaller portions and freeze (or give as gifts if you are really nice). It can be frozen for up to three months and keeps in the fridge for a week or more. It is great as a spread with cheese. We grew up eating it on toast or English muffins with dijon mustard. It also can be used for meat for a sandwich.

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