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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Recipe Summary

prep:
15 mins
cook:
1 hr 50 mins
additional:
10 mins
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

375 calories; protein 25.9g 52% DV; carbohydrates 9.1g 3% DV; fat 22.8g 35% DV; cholesterol 105mg 35% DV; sodium 239.5mg 10% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2018
Delish! Making it again next weekend. No changes made. Read More
(1)

Most helpful critical review

Rating: 3 stars
10/19/2014
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 probably use a pork loin. I usually save butts for the grill for pulled pork. All in all not bad. Read More
(2)
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
10/19/2014
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 probably use a pork loin. I usually save butts for the grill for pulled pork. All in all not bad. Read More
(2)
Rating: 5 stars
08/20/2018
Delish! Making it again next weekend. No changes made. Read More
(1)
Rating: 3 stars
10/20/2014
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. Read More
(1)
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Rating: 3 stars
01/07/2016
Easy Recipe. my hubby and son didn't really care one way or the other about it. Read More
Rating: 5 stars
04/06/2016
This rating is for the sauce. Excellent flavor. I served it with pulled pork/pork shoulder. Read More
Rating: 5 stars
04/30/2017
Only made 1 change I brined the roast in water with salt sugar crushed garlic bay leaf rosemary and some peppercorns. Only brined it for about 5 hours next time I'll do it overnight. It was delicious! Read More
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Rating: 5 stars
04/22/2020
Typical Chef John recipe...great. I did not change anything. I will try the fruit sauce on other items....it was a great addition. Read More
Rating: 4 stars
03/31/2018
I will definitely make this again...my family raved about the interesting flavor combinations. Enjoyed by everyone! Read More
Rating: 4 stars
02/28/2016
I would give this a 4 1/2 star if I could. I found the flavours to be quite complimentary together and the pork to be an excellent medium to present them with. Piece of cake to make and this one will join the repertoire. Read More