Pork Cretons à la JeBouffe

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Pork Cretons à la JeBouffe
JeBouffe Favorite

A JeBouffe favorite

Production: 8 – 250ml. Jars
Preparation: 15 Minutes
Rest time: 0 Minute
Cooking: 3 Hours
Canning (pressure canning): 60 Minutes

Inspired by a familly recipe.
This recipe is very easy to make and produces great and tasty cretons with a little twist thanks to the superb blend of 8 peppers from “Épices de Crue“.

Canning, under pressure since it is a preparation of meat, produces a tasty product but much darker in color than the traditional untreated version.

Pork Cretons à la JeBouffe

Minced Pork – [2 lbs.]  (908 g.)
Onions – [2 cups]  (500 ml.)
Milk – [1 cup]  (250 ml.)
Water – [1 cup]  (250 ml.)
8 peppers mix – [3 teaspoons]  (15 ml.)
Salt – [2 teaspoons]  (10 ml.)
Allspice – [ 1/2 teaspoon]  (3 ml.)
Garlic cloves – [3]
Duck fat – [1 cup]  (250 ml.)
Breadcrumbs – [1 cup]  (250 ml.)

1- Minced finely the onion to produce 2 cups of product.
2- In a large pot, combine pork, onions, milk, duck fat and allspice.
3- Warm under medium heat, stirring regularly.
4- Grind the mixture of peppers and add to the pot.
5- Minced finely the garlic and add it to preparation.
6- Simmer 3 hours over low heat. stirring occasionally.
7- Remove from the heat.
8- Add the breadcrumbs and stir until a uniform mixture.
9- Pour into sterilized jars.


– – – Home Canning tips for this recipe – – –

pressure canner for home canningYou must use the “Pressure” canning method for this recipe

Process the jars for 60 minutes under 11 pounds of pressure



One Comment

  1. Comment by Alison P:

    THANK YOU!!!! I usually make a big batch of cretons and freeze smaller portions for our breakfasts but I find that frozen cretons loses some of its flavour compared to the freshly made. being somewhat obsessed with canning at this time of year, I wondered if I could make cretons and preserve my cooking by canning it. Thanks so much for your post. I normally hot water bath process my pickles etc but am wanting to branch out to meats and other things so I guess I need to get my hands on a pressure canner now!!! :o)