Directions:
- Trim meat of all but a thin layer of fat; place in a glass bowl.
- Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
- Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
- (The flavor is more intense with each day that passes).
- Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
- Heat shortening in dutch oven.
- Brown meat on all sides.
- Remove fat from pan.
- Pour marinade over meat.
- Roast uncovered at 350 degrees for 30 minutes.
- Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
- Remove meat to platter.
- Strain marinade; remove fat and return marinade to pan.
- Stir in gingersnap crumbs.
- Heat until thickened; strain again.
- Slice meat and serve with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.79 Kcal (1506 kJ) | ||
| Calories from fat | 110.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.31g | 19% | |
|---|---|---|---|
| Cholesterol | 60.48mg | 20% | |
| Sodium | 334.8mg | 14% | |
| Potassium | 374.81mg | 8% | |
| Total Carbs | 37.45g | 12% | |
| Sugars | 11.42g | 46% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 22.21g | 44% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 118.23 Kcal (495 kJ) | ||
| Calories from fat | 36.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 19% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 20% | |
| Sodium | 110.02mg | 14% | |
| Potassium | 123.17mg | 8% | |
| Total Carbs | 12.31g | 12% | |
| Sugars | 3.75g | 46% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 7.3g | 44% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.9mg | 15% | |
| Calcium | 18.6mg | 6% | |
* 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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