Cretons

Method

Combine the diced pork shoulder and liver in a large heavy-bottomed pot with the chopped onions, minced garlic, and water. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for approximately 1.5 to 2 hours until the meat is very tender and begins to break apart. Add the salt, black pepper, cloves, cinnamon, and thyme, stirring well to combine. Continue cooking on a low heat for a further 30 minutes, stirring frequently as the mixture reduces and becomes more concentrated. Once the mixture is thick, paste-like, and the fat has rendered out, pour into a terrine or loaf tin lined with cling film and allow to cool completely. Refrigerate overnight until set, then turn out and slice. Serve cold or warmed through as a spread on toast or crusty bread.