Who doesn’t love sour pork?

Ingredients

1 4-5 lb pork roast
2 med onions thinly sliced
2 Cups vinegar
2 TBS brown sugar
1/4 tsp pepper
1 clove minced garlic
6 whole cloves (1/4 tsp ground cloves)
2 bay leaves
2 Cups water.
leaves of 3-4 stalks of celery
flour
12 old fashioned gingersnaps – Ground

Directions

Roll or dust roast with flour; brown in shortening and place in crock pot, top with onion slices, garlic cloves bay leaves and celery leaves

Bring vinegar, brown sugar, salt, pepper and 2 Cups water to a boil. pour over pork roast and cook on low for 6 hours.

Remove pork from crock pot, strain so that you only have the liquid and bring the liquid to boil in a med to large sauce pan over med-hi heat. Cook down about 1/3 add ground ginger snaps and whisk until it is a desired thickness. (how thick do you like your gravy?) Shred or cut meat and serve the gravy on the side