Canadian Creton By Jerry

• 2 lbs fatty boneless pork shoulder, cut into 1 in pieces
• 1/4 lb fresh pork fat, cut into 1 in pieces 1 cup chicken stock
• 1 large onion, finely chopped (1 cup)
• 3 garlic cloves, finely chopped
• 2 turkish bay leaves or 1 california bay leaf
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice

1. Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
2. (NOTE: You could use coarse ground pork instead.)
3. Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
4. Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
5. Bring to a boil, stirring to break up clumps.
6. Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 8 oz ramekins with a slotted spoon.
7. Spoon remaining liquid over pork.
8. Place a small round of wax paper on top of each ramekin, and chill until firm.
9. You could use a loaf pan for serving.
10. You could omit the allspice all together if you wish. It tastes good without too.

pork shoulder, pork fat, onion, garlic, bay leaves, salt, black pepper, ground allspice

Taken from www.food.com/recipe/canadian-creton-by-jerry-195094 (may not work)