Step 1

Line a rimmed baking sheet with kitchen parchment. Arrange the pork in a single layer on the prepared baking sheet and freeze, uncovered, until partially frozen, about 30 minutes.

Step 2

Transfer up to a one-third of the pork to a food processor and pulse until finely ground, about 15 pulses. Transfer to a large Dutch oven. Repeat with the remaining pork, processing it in batches. Add the onions, 1 teaspoon salt and 4 cups water to the pot. Using a silicone spatula, stir until no clumps of meat remain, then add the lard.

Step 3

Bring to a boil over medium-high, then cook for 10 minutes, stirring constantly to prevent the meat from clumping together, until no longer pink. Reduce to low and simmer, uncovered and mashing often with a potato masher, until the meat is tender and the water has evaporated, about 2 hours.

Step 4

Off heat, stir in the cinnamon, allspice and cloves. Taste and season with salt and pepper. Cool to room temperature. Using the potato masher, mash the mixture to a coarse, spreadable paste. Taste again and adjust the seasoning as needed with salt and pepper.

Step 5

If you wish to serve the gorton from a bowl, transfer the pork mixture to serving bowl, cover with plastic wrap and refrigerate overnight. If you wish serve it molded into a loaf, mist a 9-inch loaf pan with cooking spray, then line with plastic wrap. Scrape the pork mixture into the prepared pan and smooth with a silicone spatula. Cover with plastic wrap and refrigerate overnight.

Step 6

If serving from a bowl, let the gorton stand at room temperature for about 1 hour, then uncover. If you have used a loaf pan, invert a serving platter on top. Flip the pan and platter together, then lift off the pan and remove the plastic wrap. Let stand at room temperature for about 1 hour before serving.