Preparation / Directions:
In removable liner, combine water, vinegar, sliced onions, sliced lemon,
sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns. Add meat.
Cover and refrigerate 36
to 72 hours, turning meat occasionally. The longer the meat
marinates, the spicier it gets. Remove 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 auto
7-8 hours or on low 9-11 hours or on high 5 hours. Remove meat to carving board
and let sit 15 to 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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