Peking Roast

1. 1

   Cut slits completely through the meat and insert sliver of garlic alternating with onion in next slit.

2. 2

   (Can use all onion if you do not like garlic.)

3. 3

   Pour vinegar over meat, making sure it gets into the slits.

4. 4

   Place in refrigerator and leave for 24 to 48 hours.

5. 5

   When ready to cook, place in heavy roaster or pot and brown very well on all sides.

6. 6

   Pour in coffee and water and cover. Simmer on top of stove 4 to 6 hours.

7. 7

   Season with salt and pepper 20 minutes before serving.

8. 8

   This roast falls apart at the touch of a fork.

9. 9

   Drippings can be thickened or used as they are.

* Per serving · 4 servings · Values may vary.

No additional tips available.