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Peaches, Pork Roast with Brandy
Peaches, Pork Roast with Brandy

Before you jump to Peaches, Pork Roast with Brandy recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

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We hope you got benefit from reading it, now let’s go back to peaches, pork roast with brandy recipe. You can cook peaches, pork roast with brandy using 25 ingredients and 10 steps. Here is how you achieve it.

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

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