Roast Pork with Blueberry Port Sauce

Pork shoulder is a popular cut of meat, but it's almost always cooked until fork-tender, which, to your average cook, means 'falling apart.' This is fine for pulled pork sandwiches (or many other amazing dishes), but sometimes I want something different.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 5 mins
• Calories: 375 Calories

Ingredients

• 1 cup fresh blueberries
• salt and ground black pepper to taste
• ½ cup chicken broth
• 3 sprigs fresh rosemary
• 1 tablespoon olive oil, or as needed
• 1 (2 1/2 pound) pork shoulder roast
• 1 large shallot, halved
• ⅔ cup port wine
• 2 tablespoons cold butter, or more to taste

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Season roast generously on all sides with salt and black pepper.

Step 3

Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.

Step 4

Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 5

Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.

Step 6

Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Step 7

Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.

Step 8

Slice pork roast against the grain into thin slices and top with blueberry sauce.