Porkspread Recipes

Steps:

• Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
• The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

Steps:

• In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.

Steps:

• Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly.
• Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.

Steps:

• Using a sharp kinife make several shallow cuts about 1/2 inch deep in the pork.
• Spread the onion slices on the bottom of a glass roasting pan.
• Place the remaining ingredients in a food processor and process to make a paste.
• Rub pork should whth the mixture all over, making sure that it goes into the cuts.
• Place pork on top of the onion slices.
• Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
• Preheat oven to 450 degrees F.
• Remove the plastic wrap and place in oven, fat side up.
• Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
• Baste with it's own juices every 30 minutes.
• Cook until internal temperature reaches 150 degree F.
• Remove from oven and let rest for 15 minutes before cutting.

Steps:

• Preheat oven to 375 degrees farenheit.
• Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
• Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
• Melt butter over roast while it is still in the roasting pan.
• Remove roast from pan, saving the drippings and juice.
• Add Au Jus mix and water to drippings and cook according to directions on package.
• Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
• Let roast cool for about 10 minutes, then slice thinly.
• Pile pork and cheese on bread while meat is still hot.
• Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

Steps:

• In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
• Add the onions and garlic, and cook for 1 minute.
• Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
• Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
• Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
• Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
• Remove from the heat and adjust the seasoning, to taste.
• Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
• Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
• Serve with thinly sliced French bread or toasted French bread croutons.

Steps:

• Combine all ingredients in a saucepan with enough water to make mushy.
• Simmer on low heat, stirring occasionally for 2 hours until water is evaporated.
• Note: Sometimes it is necessary to add a little more water, while the pork is cooking and just continue simmering until water has evaporated.
• Put in bowl and keep refrigerated.
• Serve in a sandwich, on crackers, or on toast.