Peking Roast

Recipe by Oolala
READY IN: 24hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
  • Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
  • Cover with plastic wrap and refrigerate for 24-48 hours.
  • When ready to cook, pour the vinegar off.
  • Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
  • Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
  • Cover and cook slowly for approximately 6 hours on top of the stove.
  • 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.
  • Season well, but do not add the salt and pepper until about 20 minutes before serving.
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