Ingredients
cheesecloth
1 tablespoon pickling spices
cotton string
1 cup water
1 cup white vinegar
1 cup ketchup
12 cup sugar
3 teaspoons onion powder
12 ginger snaps, finely crushed
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Digital pH meter for fermentation monitoring, acid levels
Calcium source for spherification bath and crispy pickles
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Mexican string cheese — melting for quesadillas, tlayudas, pizza
Dill seeds for pickles, rye bread, Scandinavian cooking
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make a bundle with the cheesecloth and the pickling spices, placing pickling spices in a square of cheesecloth and tying it off with cotton string. mix water, vinegar, ketchup, sugar, and onion powder in a large crock pot (the one i use is a 6-quart model). add the bundle of pickling spices. put meat in fat side up in crock. cook until meat is tender (low for 12 hours or high for 7-8 hours). remove spice bundle and throw away. do not discard the juices nor turn off the crockpot. take meat out and allow to cool. add 12 crumbled ginger snaps to juices that remain in the crockpot and allow to thicken. slice the meat and return to sauce in the crockpot.