Place a large Dutch oven or pot over medium heat and melt the butter until fully liquefied.

Add the finely chopped onions and sauté for a few minutes, stirring occasionally, until they soften and turn translucent.

Sprinkle in the chicken bovril, cinnamon, ground cloves, celery salt, and breadcrumbs. The breadcrumbs will help thicken the mixture and add texture. Stir well to evenly blend the ingredients.

Pour in the evaporated milk and water, mixing thoroughly to ensure everything is well combined.

As the mixture simmers, use a potato masher or meat chopper to break down the pork into a smoother consistency.

If the mixture appears too dry, add small amounts of water gradually to keep it moist.

Lower the heat to medium-low and let the mixture cook for about 45 minutes, stirring occasionally. The goal is to achieve a rich, creamy texture as the flavors develop.

After 45 minutes, taste the mixture and adjust the seasoning with a small amount of salt if needed.

Once the cooking time is up and the mixture has thickened, remove it from the heat and allow it to cool slightly.

Transfer the Creton into jars or airtight containers and place them in the refrigerator. As it cools, the flavors will deepen, and the texture will continue to set.