Peking Roast

1. 1

   Cut slits into roast.

2. 2

   Insert onion and garlic into slits. Put meat in a bowl and slowly pour vinegar over it.

3. 3

   Add enough water to cover the meat.

4. 4

   Cover with plastic wrap and place in refrigerator for 24 to 48 hours.

5. 5

   Pour vinegar off and place meat in a large heavy pot.

6. 6

   Brown in oil until very dark on both sides. Pour coffee and 2 cups water over the meat and cover with lid. You may need to add a little water during cooking.

7. 7

   Add salt 20 minutes before serving.

8. 8

   Bake at 350u00b0 for 2 hours or until done.

No additional tips available.