Peking Roast

Directions

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.