Ingredients
- pound lean pork butt, cut into pieces
- onion, chopped
- /2 teaspoon ground cinnamon
- /4 teaspoon ground cloves
- salt and black pepper to taste
Instructions
-
Step 1
I start by placing the pork pieces and chopped onion into a saucepan. Then I sprinkle in the cinnamon and cloves, and season generously with salt and pepper. Pour in just enough water to cover the meat. Bring it to a rolling boil over high heat, then cover and reduce to a gentle simmer. Let it cook for about an hour, stirring occasionally, until the water is nearly evaporated and the pork is fall-apart tender. Once done, use a potato masher to break the meat into fine strands—this gives it that classic spreadable texture. If there’s any remaining liquid, drain it off. Transfer it to a serving bowl and refrigerate until completely chilled. The flavors meld beautifully as it cools. Serve it cold on keto crackers or veggie slices for a true taste of Quebec.