|Garlic||2 Clove (10 gm)|
|Roast||5 Pound (Use Shoulder Or Chuck)|
|Vinegar||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Strong coffee||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
Cut onion and garlic into small strips; pierce roast at intervals, inserting onion and garlic in slits.
Place roast in a large dish, and pour vinegar over top.
Cover dish, and refrigerate 8 hours; drain off the vinegar.
Brown roast on all sides in hot oil in a large Dutch oven; add coffee, water, salt, and pepper.
Cover, reduce heat, and simmer 3 to 3 1/2 hours or until tender