Heat a large stockpot or deep skillet over medium heat. Add the ground pork and stir it regularly for 3 to 5 minutes, breaking up the meat as it cooks.
1 ¼ lb ground pork
Once the pork is browned, add in the garlic and onion, and cook for another minute. Then, mix in the salt, black pepper, cloves, cinnamon, ginger, and nutmeg. Stir the spices to combine and cook for another minute.
¾ cup chopped onion, 1 clove garlic, 1 teaspoon sea salt, ¾ teaspoon black pepper, ½ teaspoon ground cloves, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg
Pour in the water and almond flour and cook for 3 more minutes while continuously stirring and breaking up the meat.
¾ cup water, ¼ cup almond flour
Cover the pan and reduce the heat to low. Let it cook for 1 ¼ hours while stirring occasionally until the liquid has mostly evaporated.
Remove the cover and continue cooking for 10-15 minutes while stirring frequently, until all the liquid has evaporated.
Once done, allow the pork cretons mixture to cool completely. Then transfer it to a bowl and cover it. Refrigerate for at least an hour or until ready to serve.