Peking Roast

1. 1

   With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.

2. 2

   Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.

3. 3

   Cover with plastic wrap and refrigerate for 24-48 hours.

4. 4

   When ready to cook, pour the vinegar off.

5. 5

   Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.

6. 6

   Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.

7. 7

   Cover and cook slowly for approximately 6 hours on top of the stove.

8. 8

   You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.

9. 9

   Season well, but do not add the salt and pepper until about 20 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.