Insert spit through center of roast, using prongs to hold roast in place. Insert meat thermometer at slight angle so bulb is centered in roast, but not resting on the spit. Place on rotisserie and cook over low glowing coals for 2 1/2-3 hours or until thermometer registers 170 degrees F. Combine remaining ingredients in saucepan. Bring to a boil, stirring frequently. Remove from heat. Brush roast with sauce several times during the last half hour of cooking. Serve remaining sauce with roast.
By Robin from Washington, IA
This sounds wonderful Robin. I've often used pineapple preserves to glaze fresh pork roast, but never peaches. This should be interesting. Between you and Julia, I'm going to be as round as a barrel, but my husband is going to be the happiest man in the country. He loves what he calls real Home Cooking.
Thank you for sharing.
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