Directions:
- 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.
- 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).
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 662.79 Kcal (2775 kJ) | ||
| Calories from fat | 223.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.82g | 38% | |
|---|---|---|---|
| Cholesterol | 244.44mg | 81% | |
| Sodium | 744.15mg | 31% | |
| Potassium | 1168.38mg | 25% | |
| Total Carbs | 24.79g | 8% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 82.71g | 165% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 11.5mg | 64% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 112.4 Kcal (471 kJ) | ||
| Calories from fat | 37.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 38% | |
|---|---|---|---|
| Cholesterol | 41.45mg | 81% | |
| Sodium | 126.2mg | 31% | |
| Potassium | 198.15mg | 25% | |
| Total Carbs | 4.2g | 8% | |
| Sugars | 1.23g | 29% | |
| Dietary Fiber | 0.26g | 6% | |
| Protein | 14.03g | 165% | |
| Vitamin C | 1mg | 10% | |
| Iron | 1.9mg | 64% | |
| Calcium | 13.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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