Cretons are among the most iconic recipes in Quebec cuisine, and they have proudly graced the sugar shack table for generations. They are very easy to prepare, with simple and affordable ingredients. We offer you three ways to prepare them, from the simplest recipe to a luxurious shredded version.

The traditional recipe for cretons is often attributed to the Ursuline nuns of Quebec, who came from France and are said to have brought this tradition with them. At the time, it was a practical way to preserve meat throughout the winter after the pigs were slaughtered in the fall. Fortunately, today we no longer have to wait until autumn to make them!

Good news: cretons freeze very well for several months, so make a good quantity! They keep for about 2 weeks in the fridge.

Do not forget: l’épicier offers you pork greaves Classic dishes as well as a lighter chicken cretonnade are always available. Ask for them for your next delivery!

The ancestral recipe of the Ursulines

The recipe in its purest form: a few ingredients, a long simmer, and a rustic, comforting result. The secret is to take the time for the fat to rise to the surface.

Ingredients (makes approximately 1,5 kg):

  • 1,4 kg (approximately 3 lb) of minced pork l’épicier
  • 2 onions, sliced
  • 1,4 kg of water
  • 15 ml (1 tbsp) of salt
  • 5 ml (1 tsp) ground cinnamon
  • 1 grated clove

In a large pot, combine the ground pork, sliced ​​onions, and water (the same weight as the meat; be precise!). Add salt. Simmer over low heat for 1 hour and 30 minutes, until the fat rises to the surface. Add the cinnamon and grated cloves. Mix well. Remove from the heat and pour into bowls or ramekins. Let cool, then refrigerate for at least 24 hours before serving. Enjoy chilled!

A close-up of slices of bread spread with homemade cretons, a recipe...épicier

Jehane Benoit's classic cretons

Jehane Benoit is an icon of Quebec cuisine, and her cretons recipe is often the version families have adopted as their go-to recipe. The addition of breadcrumbs and milk gives it a creamier texture than the Ursuline version.

Ingredients (4 to 6 servings):

  • 450 g (1 lb) minced pork l’épicier
  • 250 ml (1 cup) of dry breadcrumbs
  • 1 onion, grated
  • 250 ml (1 cup) of milk
  • Salt and pepper, to taste
  • Ground cloves, to taste
  • Cinnamon, to taste

Place all the ingredients in a saucepan. Mix well to combine. Cover and cook over low heat for 1 hour, stirring once or twice during cooking. Pour into a bowl or ramekins and let cool completely. Refrigerate until ready to serve.

Pulled pork shoulder cretons with duck fat

For a unique and luxurious version, take the time to cook these cretons in duck fat. The long, slow cooking process results in a tender yet textured meat, flavored with delicate herbs that infuse the whole dish. A great weekend project!

Ingredients (makes approximately 5 cups):

  • 900g boneless pork shoulder roast l’épicier (without the rind), cut into 4 pieces
  • 200g of duck fat, or pork fat (lard)
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 2,5 ml (1/2 tsp) of fresh thyme leaves or 1,5 ml (1/4 tsp) of dried thyme
  • 2,5 ml (1/2 tsp) of chopped fresh rosemary or 1,5 ml (1/4 tsp) of dried rosemary
  • 1 bay leaf
  • 3 whole fresh sage leaves or 1 and a half dried sage leaves
  • 1 pinch of ground nutmeg
  • 500 ml (2 cups) of chicken broth or water
  • 75 ml (⅓ cup) of 35% cream
  • Salt and pepper, to taste
  • Chopped fresh parsley and minced chives, to taste (optional)

In a large Dutch oven over medium heat, melt the duck fat. Add the pork pieces and brown them well on all sides. Remove to a plate. In the same Dutch oven, sauté the onions and garlic until translucent. Return the meat to the Dutch oven. Add the thyme, rosemary, bay leaf, sage, nutmeg, cream, and stock. Season with salt and pepper. Bring to a boil, then cover and simmer over low heat for 2 hours.

Remove the lid and continue cooking for another 2 hours, until the meat is fork-tender. Remove the meat and let it rest for 30 minutes on a plate. Strain the cooking liquid through a sieve into a bowl; reserve the onions and garlic. Place the cooking liquid in the freezer for about 20 minutes to make it easier to separate. Then remove the layer of solidified fat and place it in a separate bowl.

On a work surface, roughly chop the meat. In a large bowl, combine the shredded meat with some of the cooking juices and reserved fat. Stir in the onions and garlic to taste. Adjust the amount of liquid and fat to achieve the desired texture: the meat should be very tender. Add fresh herbs if desired. Season to taste.

Transfer to airtight containers or 250 ml (1 cup) ramekins. Lightly press down the meat and cover with a thin layer of rendered fat for preservation. Refrigerate for at least 12 hours before serving.

Can be stored for 1 week in the refrigerator or 3 months in the freezer.

A person shreds a recipe for pork shoulder cretons with duck fat using two forks.

No matter which version you choose, homemade cretons always have something special about them. Make a good batch, freeze the extra, and you'll have a little taste of the sugar shack on hand anytime.

For more inspiration for your sugar shack menu at home, check out our other articles:

sources:
https://lechefpierre.blogspot.com/2015/10/cretons-lancienne-lencyclopedie-de-la.html
https://chefcuisto.com/recette/cretons-des-ursulines-de-quebec/
Encyclopedia of Canadian Cuisine (1963 edition) by Jehane Benoît
The DNA of Quebec food by Jean Soulard and Benoît Lamarche
Gaspé-style cretons by Jean-Simon Petit