1. Place meat in a large self-sealing plastic bag set in a large, deep bowl. For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 3 days, turning bag occasionally. Drain meat, reserving marinade. Sprinkle meat with kosher salt and pepper.
2. For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place meat on grill rack over drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160?F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.)
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (30%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 95mg||3 %|
|Potassium 109.8mg||3 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 3.1g|
|Protein 0.7g||1 %|
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Calories per serving: 40
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