Peaches, Pork Roast with Brandy.
You can have Peaches, Pork Roast with Brandy using 25 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Peaches, Pork Roast with Brandy
- It's of Spices---------.
- It's 1 teaspoon of salt.
- It's 1/2 teaspoon of celery salt.
- It's 1/2 teaspoon of ground ginger.
- Prepare 1/2 teaspoon of ground allspice.
- It's 1/2 teaspoon of ground cinnamon.
- Prepare 1/2 teaspoon of ground black pepper.
- It's 1/4 teaspoon of cayenne pepper.
- Prepare 1/2 teaspoon of ground nutmeg.
- It's 1/4 teaspoon of ground cloves.
- Prepare 1/2 cup of light brown sugar.
- You need 3 leaf of Bay leaves.
- It's of Roast------------.
- It's 2 stalks of celery chopped.
- It's 2 of large carrots.
- Prepare 1 of large onion thinly sliced.
- You need 1 stick of butter softened to room temperature.
- You need 29 ounces of canned peaches with juices.
- It's 5 pound of Boston Butt pork blade roast bone in.
- It's 1/2 cup of Brandy Amber in color.
- It's 1 teaspoon of red wine vinegar.
- Prepare 8 ounces of whole mushroom I used white button mushrooms.
- Prepare of To thicken just a bit-----------.
- Prepare 3 tablespoon of water.
- Prepare 2 tablespoons of flour.
Peaches, Pork Roast with Brandy instructions
- 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!.