Peking Roast

Directions

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.