Ingredients
Original
recipe makes 4 servings
1 (2 1/2 pound) pork shoulder roast
salt and ground black pepper to taste
1 1/2 cup fresh blueberries
2 cup port wine
1/2 cup chicken broth
2 tablespoon olive oil
1 large shallot, halved
5 sprigs fresh rosemary
4 tablespoons cold butter
Directions
1- Season
roast generously on all sides with salt and black pepper.
2- Preheat
oven to 325 degrees F (165 degrees C). Season roast generously on all sides
with salt and black pepper.
3- Heat olive
oil in a large skillet over medium-high heat. Cook roast in hot oil until
browned on all sides, 4 to 5 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 40 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 40 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, about 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, 4 to 5 minutes. Reduce heat to low, add 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.