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Roast Pork with Blueberry Port Sauce The Best Recipes

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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."

Ingredients :

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

Instructions :

Prep : 15M Cook : 4M Ready in : 2H15M
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season roast generously on all sides with salt and black pepper.
  • 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.
  • 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).
  • Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
  • 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.
  • 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.
  • Slice pork roast against the grain into thin slices and top with blueberry sauce.

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