Ross Laton November 11, 2013
Place meat in a deep ceramic or glass bowl. Combine water, vinegar, onion, lemon slices, cloves, bay leaves, peppercorns, salt & sugar. Pour over meat. Cover & refrigerate for 24 to 36 hours, turning the meat several times during marinating. Place meat in crock pot; pour 1 cup marinade over meat. Cover & cook on low 6 – 8 hours. Place meat on a serving platter. Strain meat juices & return to pot. Turn the control to high, stir in the gingersnaps. Cover & cook on high for 10 to 15 minutes. Pour over meat.
Makes 8 servings.
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