Peking Roast

Insert as much garlic and onion slivers as desired by cutting small slits in meat and inserting the onion and garlic. Put meat into a bowl and pour over the vinegar and add enough water to cover the meat. cover and refrigerate 24 hours, basting meat occasionally. When ready to roast, drain off liquid and discard. Pat meat dry. Place meat in a heavy skillet or Dutch oven.Pour over the 2 cups of brewed coffee and the 2 cups water. Cover and cook over low heat on the stove top about 6 hours. Check once and a while and add more water if needed. Salt and pepper 20 minutes before serving.