Our marinade( which should be for 3 days minimum) calls for 2 cups red wine vinegar ( I don't think the type of vinegar is a problem) and 2 cups water. I think the problem with this recipe is the undiluted vinegar. Like many other reviewers, I'm a descendent of the old Baltimore german community, which was comprised mainly of southern Germans. After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.They should sink, then rise to the surface when cooked through.
They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups).
In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings.Add the meat into the slow cooker and turn on low for 6 hours. In a large skillet, quickly brown all sides of the meat in the canola oil. The next day: Remove the meat and pour the marinade in the slow cooker.The day before is also a good time to make the gingersnaps if, like me, you are using homemade. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. Stir together all of the marinade ingredients in a nonreactive bowl. WARNING: This part has to be done the day before you want to serve.
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