- 1 4-5 pounds (2-2½ kg) pot roast
- 2 medium yellow onions, peeled and sliced
- 2 cups (500 ml) vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, peeled and minced
- 6 whole cloves or 1/4 teaspoon ground cloves
- 2 bay leaves
- 2 cups (500 ml) water
- 3-4 stalks celery
- ground ginger, to taste
- salt, to taste
Place the pork roast on a large plate. Dust well with all-purpose flour and transfer it to a large nonstick skillet and brown on all sides in shortening. Remove browned meat from the skillet and transfer to the slow cooker. Top with garlic, onions, cloves, and bay leaves.
In a large saucepan, combine vinegar, brown sugar, salt, black pepper, and water. Stir well and bring the mixture to a boil over medium-high heat. Pour the vinegr mixture over pork and vegetables.
Close the pot and cook on low-heat setting for 6 hours or until pork is cooked through.
Turn off the slow cooker and open the lid. Discard bay leaves. Using tongs, remove cooked meat from the cooker and transfer to a cutting board. Slice the meat and transfer to serving plates
Strain the cooking liquid ointo a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally. Add ground ginger and cook until desired thickness. Pour the sauce over pork.
Serve hot with potato dumplings and red cabbage.