Gorton (French-Canadian Pork Spread) Recipe
Flavored with nutmeg and clove, this traditional French-Canadian pork spread is great on hearty bread.
Tender, braised pork butt is seasoned with cinnamon and clove and shredded in this French-Canadian favorite.
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. My Mom has pork butts ground up. So we don't buy seperate pork fat. Anyhow, also we do not add the ground cloves, nutmeg and also a little cinnamon in until the last 10 mins. of cooking. And I have found that if I cook it way to much it has a dried out flavor. Don't confuse the melted fat in there with the water. I kept cooking to try to reduce the "water" before I realized it was liquid fat. Now after 20 or so years making it myself I feel confident that it will come out great. (Nobody ever measured, so I had to experiment.) Also, we add cinnamon. Use one of those electric hand blenders while it cools down a bit in the pan before pouring into containers to cool.
I always thought Gorton was the name of the company in New England that made the spread my grandmother bought. I ate a lot of it as a kid. We called it Gorton ( with a rolled R and a swallowed N). After moving west where no one ever heard of it, I always make a extra large batch of tourtiere filling and use the extra as a spread. I often include ground moose and turkey. The latter adds gelatin which helps as a binder with less fat. I also add summer savory, sage and garlic.
I've been looking for a gorton recipe and this one was very simple. However, I don't think you need to add extra water to it: the 4 cups should be enough. I was worried about burning it, so I added two more cups and it watered down some of the flavor. It still tasted fine and I'm glad that I know how to make it now!
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 but you can't forget the yummy taste. Divorced the husband but kept the gutons.
I grew up on this and over the years, living in the US the last 40 years, I simply forgot about it. Well I out of the blue had a craving for! On a whim decided to see if anyone had a recipe for it so I thank you so much for posting! We Kanucks also called it cretons, but whatever you call it, it's awesome! Merci!