Conton / Creton French Canadian Pork Spread

Directions

1. If you grind your own pork butt, grind twice. In the mean-time, melt the lard and let cool to room temp.
2. Add water and lard to 3qt pan and heat on low. Add ground pork and spices and mix thoroughly.
3. ***Now...here's a little glitch....IF you're working on a gas stove, place some kind of heat diffuser over the flame. I use a cast iron skillet. This prevents frying on the bottom. Electric stoves....just be gentle.
4. Simmer, stirring and breaking up the pork. You MUST use your discretion on this. Once the pink of the pork is gone and the fat and liquid are level with the meat, lower the heat AND if it seems to 'chunky', hit it with a stick blender until you get the consistency you like.
5. Simmer for 30 more minutes. Then, take a teaspoon of the mix, put it on a saucer and chuck it in the freezer for about 5 minutes. After which, take it out and taste it. If not enough spice, adjust and give it another 20 min. If good, ladle into 1 cup containers and let cool.
6. MAKE SURE YOU STIR BEFORE AND AFTER EACH LADLING......ya gotta have the little skim of fat on the top!!
7. With my taste, for this recipe, the total spices, except for salt, were doubled.
8. Had to add times....prep and cook times will VARY