Peach Glazed Pork Roast

I never thought to try peaches and pork roast together but someone gave me some homemade peach preserves one time and not really being a fan of them at the breakfast table, I decided to try it with a pork roast.  It was really good.  Later, when I wanted to try to recreate the dish, I had to improvise on the homemade peach preserves with a store-bought variety, which I doctored to come pretty close to the flavor of the original.  This is a simple, "set it and forget it" dish with results that are pretty amazing with a nice pot gravy that is delicious with mashed potatoes or white rice.

Ingredients
4-5 lb Boston Butt pork shoulder roast
1 12.75-oz jar no-sugar added peach preserves (like, Smucker's Sugar Free)
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp lemon juice
2 cups port wine
non-stick cooking spray (like, Pam)
salt & pepper to taste

The Recipe
Using a dutch-oven or roasting dish with a heavy lid, spray down the interior with non-stick cooking spray. Pre-heat the oven to 350°F.

Put the jar of peach preserves in a saucepan over medium heat until it liquefies, stirring frequently.  Add the cinnamon, ground cloves and lemon juice and let it simmer for 5-10 minutes.  Turn off the heat and allow it to cool slightly. 

Liberally salt and pepper the roast, then slather on the peach preserves over the top and sides of the meat.

Add the port wine to the roasting pan, slap on a lid, and put in the oven for six hours.  Remove the lid for the last hour of cooking so the top of the roast becomes bubbly and slightly crisp. The meat should be very tender, if not falling apart.  Use a gravy fat separator for the pot gravy to spoon over the meat and potatoes or rice.