Peking Roast

1. 1

   Cut slits through the roast and insert in them slivers of garlic and onion.

2. 2

   Put roast in a bowl and pour vinegar over. Place in refrigerator for 24 to 48 hours.

3. 3

   Then discard vinegar. Brown in heavy iron pot until nearly burned on all sides.

4. 4

   Then pour 2 cups coffee over roast; add 2 cups water and cover.

5. 5

   Cook slowly 6 hours at simmer.

6. 6

   Twenty minutes before serving, add salt and pepper and gin or whiskey, if desired.

No additional tips available.