Roast Pork with Blueberry Port Sauce

Roast Pork with Blueberry Port Sauce

Chef John 22721

"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."
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2 h 15 m servings 375 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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



I liked the sauce well enough but it seemed to be lacking something. Next time I would replace the rosemary. But that's just personal preference.

Followed the recipe exactly. It was ok but our shoulder was bland and just too fatty. It would have turned out much better with a nicer cut. The sauce was ok. If we do this again, we'll proba...