Simple Way to Make Super Quick Homemade Peaches, Pork Roast with Brandy

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The ingredients needed to make Peaches, Pork Roast with Brandy:

1. Prepare Spices———
2. Take 1 teaspoon salt
3. Make ready 1/2 teaspoon celery salt
4. Prepare 1/2 teaspoon ground ginger
5. Prepare 1/2 teaspoon ground allspice
6. Prepare 1/2 teaspoon ground cinnamon
7. Get 1/2 teaspoon ground black pepper
8. Take 1/4 teaspoon cayenne pepper
9. Prepare 1/2 teaspoon ground nutmeg
10. Prepare 1/4 teaspoon ground cloves
11. Take 1/2 cup light brown sugar
12. Get 3 leaf Bay leaves
13. Take Roast————
14. Make ready 2 stalks celery chopped
15. Prepare 2 large carrots
16. Take 1 large onion thinly sliced
17. Make ready 1 stick butter softened to room temperature
18. Get 29 ounces canned peaches with juices
19. Take 5 pound Boston Butt pork blade roast bone in
20. Take 1/2 cup Brandy Amber in color
21. Get 1 teaspoon red wine vinegar
22. Prepare 8 ounces whole mushroom I used white button mushrooms
23. Prepare To thicken just a bit———–
24. Make ready 3 tablespoon water
25. Get 2 tablespoons flour

In a large skillet, brown pork in oil on all sides. Sprinkle with onion salt and pepper. Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture.

Instructions to make Peaches, Pork Roast with Brandy:

1. Preheat oven 400 degrees Fahrenheit
2. Peel and chop the carrots and slice the onion. Chop the celery
3. Gather your spices
4. Mix the spices with softened butter. Coat the roast with butter and spices.
5. Slice the peaches to manageable pieces add to vegetables in bottom of the roaster. Add peach juices from can.
6. Score the mushrooms in a circular form around the caps. Surrounding the pork roast and pour the Brandy over the shrooms
7. 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.
8. Let rest for 10 minutes remove the bone.
9. Shred the pork and mix well serve.
10. I hope you enjoy!

Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap. Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. Heat some oil in a skillet.

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