“This is a super tasty recipe, that everyone should try at least once, I'm sure you will have it again, and again.”
READY IN:
11hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In removeable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add meat. Cover and refrigerate 36-72 hours, turning meat occasionally. The longer the meat marinates, the spicier it gets. Remove the meat from marinade; strain marinade; reserve one cup.
  2. Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all. Place liner in base. Cover and cook on low 9-11 hours (high 5 hours).
  3. Remove meat to carving board and let sit 15-20 minutes for meat to firm before carving. Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes. Slice meat and ladle on sauce.

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