Cretons: A French-Canadian Pork Pâté (Potted Meat)

Instructions

1. Place a medium sauce pan over medium heat.
2. When pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
3. Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent.
4. Lower the heat to a low simmer and continue to cook for about an hour.
5. If mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine.
6. Remove from heat and allow mixture to cool.
7. If needed add beef stock or water so the mixture seems just spreadable.
8. Either with an immersion (stick) blender (Paid Affiliate Link) or food processor (Paid Affiliate Link), grind until fine and granular but not pasty.
9. Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for best results. Serve with crostini or toast points.