![]() Serve hot with potato dumplings and red cabbage. Strain the cooking liquid into a large saucepan.īring to a boil over medium-high heat and cook, stirring occasionally.Īdd ground ginger and cook until desired thickness. Slice the meat and transfer to serving plates Step 5 Using tongs, remove cooked meat from the cooker and transfer it to a cutting board. Turn off the slow cooker and open the lid. Step 3Ĭlose the pot and cook on a low-heat setting for 6 hours, or until the pork is cooked through. Pour the vinegar mixture over the pork and vegetables. Stir well and bring the mixture to a boil over medium-high heat. In a large saucepan, combine vinegar, brown sugar, salt, black pepper, and water. Top with garlic, onions, cloves, and bay leaves. Combine broth and flour stir into cooking liquid. ![]() Cook at 10 pounds pressure for about 60 minutes after it starts to jiggle. Add 2 cups of strained marinade to the pot and cover. Place browned meat on the meat rack in your pressure cooker. Dry the roast and brown it in oil or lard. Strain cooking liquid return 3-1/2 cups to pan. Strain the marinade and reserve the liquid for later. Heat roast slowly in cooking liquid until heated through, about 1 hour. Remove browned meat from the skillet and transfer to the slow cooker. Stir in preserves and gingersnaps cook 1 hour longer or until meat is tender.
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