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The ingredients needed to prepare Peaches, Pork Roast with Brandy:
- Use Spices———
- Use 1 teaspoon salt
- Take 1/2 teaspoon celery salt
- Use 1/2 teaspoon ground ginger
- Provide 1/2 teaspoon ground allspice
- You need 1/2 teaspoon ground cinnamon
- Get 1/2 teaspoon ground black pepper
- You need 1/4 teaspoon cayenne pepper
- Take 1/2 teaspoon ground nutmeg
- Prepare 1/4 teaspoon ground cloves
- You need 1/2 cup light brown sugar
- Get 3 leaf Bay leaves
- Get Roast————
- Take 2 stalks celery chopped
- Use 2 large carrots
- Take 1 large onion thinly sliced
- Take 1 stick butter softened to room temperature
- Prepare 29 ounces canned peaches with juices
- Get 5 pound Boston Butt pork blade roast bone in
- Take 1/2 cup Brandy Amber in color
- Prepare 1 teaspoon red wine vinegar
- Take 8 ounces whole mushroom I used white button mushrooms
- Get To thicken just a bit———–
- Prepare 3 tablespoon water
- You need 2 tablespoons flour
Steps to make Peaches, Pork Roast with Brandy:
- Preheat oven 400 degrees Fahrenheit
- Peel and chop the carrots and slice the onion. Chop the celery
- Gather your spices
- Mix the spices with softened butter. Coat the roast with butter and spices.
- Slice the peaches to manageable pieces add to vegetables in bottom of the roaster. Add peach juices from can.
- Score the mushrooms in a circular form around the caps. Surrounding the pork roast and pour the Brandy over the shrooms
- Add everything to a roaster cover and roast in oven for 2-1/2 hours. Add the red wine vinegar. Put on a burner, mix the water and flour. Then add to the juices and stir till thickened and simmer 7 minutes.
- Let rest for 10 minutes remove the bone.
- Shred the pork and mix well serve.
- I hope you enjoy!
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