This is my very easy, one-pot recipe for Cretons (Canadian Pork Spread). Never heard of cretons before? Cretons are a kind of pork spread, flavored with spices, onion and garlic. It’s pretty similar to pate or rillettes, if you’re fans of those. Apparently in Quebec they have cretons for breakfast! I’m more comfortable spreading it on some crusty bread or crisp melba toast for lunch or dinner myself.
With this creton recipe, you mix all the ingredients together in one pot and leave to cook, meaning it’s low-effort and really easy. I love the strong flavors of this spread, the onion and spices are a great match for the deep pork taste, it’s a beautiful thing!
To make Cretons (Canadian Pork Spread), you will need the following ingredients:
Place a large pot over a medium heat. Add the pork, onion, garlic, cloves, allspice, and milk to the pot. Season, and mix together.
Leave the cretons to cook for an hour, stirring regularly.
Add the breadcrumbs and stir to combine, before cooking for a further 10 minutes. Check the seasoning.
Spoon the cretons into an appropriately-sized Tupperware and store in the refrigerator.
If you give this Cretons (Canadian Pork Spread) recipe a go, I’d love to hear how you get on with my easy method! Give me a shout out in the comments box below.
Reply to Michele Demeria
Hi, Michele Demeria!
Thank you so much for sharing this - it means a lot to hear that the recipe brought back such special memories of home. We’re glad the cinnamon substitution worked well in place of allspice and that the flavors still delivered that familiar comfort. Your note will be helpful for others who may be missing an ingredient but want the same nostalgic result.
As someone who grew up in Quebec, i can say this recipe is THE one that brought me back home.
I had no allspice so i substituted witth a pinch of cinnamon.
The spices are on point, but it would have been nice to have a baseline suggestion for salt and pepper
There was also no mention of pulsing in a food processor to smooth it out.
I ended up cooking it longer to evaporate some liquid, omitting the bread crumbs and pulsing it in my food processor until it was spreadable, but not smooth.
I cooked this longer than suggested, omitted the bread crumbs and pulsed it in a food processor until it was spreadable, but not too smooth.
Thanks!
