In a large bowl, prefer deep to wide. Combine the cider vinegar, red wine, onion, celery, thyme, cloves, bay leaves, and all spice. Stir.

Place meat in to bowl with mixture, submerse. Evenly distribute the onions and celery between top and bottom. Cover and refridgerate for 3-4 days.

After the meat has marinated (pickled), pour some mixture in the bottom of the slow cooker, add meat, pour some more mixture in. You should have about half of the mixture still in the bowl at this point. Remove the rest of the onions and celery from bowl and add to slow cooker. Discard rest of mixture. Cook on low for 10-12 hours.

After 10-12 hours
Remove meat from cooker, slice thick, return to cooker. Turn your cooker up to high. Boil a pot of large water for your potatoes. You want to peel your potatoes, and boil them until they as desired. I like mine a little hard with this dish.

Serve in shallow bowls, place meat in center, spooning juices over top and place a whole potato on the side.