🌐WEBFINET

HURRICANE WATCH 2022 | SMART NEWS

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Pork Roast with Blueberry Port Sauce – Pork Shoulder with Port Wine and Fresh Blueberries ctm magazine



Learn how to make a Pork Roast with Blueberry Port Sauce recipe! Go to http://foodwishes.blogspot.com/2014/07/pork-shoulder-roast-with-blueberry-port.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pork Shoulder with Port Wine and Fresh Blueberries!

source

43 Comments

  • miyubail on July 21, 2014

    Thank you Mr chef for posting this. I happen to have pork roast and fresh blueberries on hand. Mmmmmm I will make this for sure. Yummy <3

  • Stephen Geden on July 21, 2014

    Fuck, that bit about the person with a streak of purple in their hair was hilarious. 

  • degenret01 on July 23, 2014

    Drizzling the juice over the cooked shoulder at 2:43 was too much, I drooled on my keyboard.

  • Opal Preston Shirley on July 23, 2014

    Man that looks great especially the sauce. Thanks.

  • Sam Wong on July 26, 2014

    Look easy and good

  • Tonny Møller Nielsen on July 31, 2014

    The only real blueberrys come from The Nordic Skandinavian Countries.
    Anthocyaninens in the nordic berries are much much higher than in the USA made berries. Also the nordic berries contains alot more of the omega-3 fat.
    But a real nice delicious looking dish.
    Tnx for sharing.

  • rambo on August 1, 2014

    Haraam haraam haraam

  • Man Boss on August 12, 2014

    I love this page helps me out alot

  • Roderich Edelstein on August 17, 2014

    Unfortunately, I cannot eat rosemary due to health reasons. D: Anything you would recommend as a replacement?

  • LozzerGuide on August 28, 2014

    why would  you strain and add butter to thicken instead of just throwing it in a blender? Wouldn't the solids from the blueberries and the shallots/onions thicken it enough?

  • JessiKitty13 on September 7, 2014

    Chef John, what brand of skillet do you use?

  • Caspks Dingo on September 10, 2014

    Ok, the difference between broth and stock.. stock is made with carrots, celery. Onions and any veggies you would like to add to your flavor, broth is just the meat boiling with the bone and add salt. Chief john already mentioned that in alot of his videos

  • Anson Lau on September 20, 2014

    4:35……… wtf.

  • Alan Alban on September 23, 2014

    ehh tried this with mahi mahi. didn't like the sauce.

  • eyeYQ2 on October 3, 2014

    Your meat looks like you get TOP quality meats! Lucky you!!

  • Bonnie Pierce on October 7, 2014

    looks like the bomb dot com. And yes, Chef John, there IS a Heaven. I hope i see you there with a Chef's Hat made of Diamonds………..

  • Anime Bunny on October 8, 2014

    Followed this recipe exactly and it was amazing!!! Made it for family plus foodie cousin. Totally impressed everyone and wasn't as expensive as my usual family party rib roast. Fantastic all around. Thanks Chef John!

  • Nick Vaillancourt on October 17, 2014

    What kind of port did you use? Tawny, Lbv, vintage, ruby? 

  • Chompette on October 18, 2014

    i cut a small shoulder into thirds so i could roast a third of it each day and have this meal for 3 days, (student lyf), and when i took the string off it fell apart, now it's in the oven and looks to turn out like diced rather than sliced, i'd recommend leaving the string on 🙂

  • Margo Valladares on December 5, 2014

    Thank you for this awesome recipe!!!! 😀 greetings from Honduras!!!

  • Elizabeth Chao on January 7, 2015

    I was curious if I could braise this so that it IS fall of the bone or super tender? My dad really likes his pork shoulder soft and sauce-y, and I wanted to make him a thank you dinner, could I do this?

  • See Min Lim on January 16, 2015

    I am personally not a fan of meat but this just looks so good… im so gonna get my mum to make it…

  • I Am Me on February 3, 2015

    I love your voice over on this.  Made me laugh especially at the end. Love this video.

  • Greg Miller on February 6, 2015

    Just picked up a 4lbs pork shoulder. I'm going to try this for Sunday dinner this weekend!

  • FoodingAround on August 4, 2015

    Hey Chef John! This recipe looks amazing, and I want to make it for my birthday dinner this Friday, but I can't find fresh blueberries in my country 🙁
    Will frozen do or am I better off substituting them with something else?

    Help me, Chef John! You're my only hope!

  • etherdog on September 1, 2015

    You know you are a Foodwishes fan when you raise your arms in triumph (as I did) when Chef John introduces the butter into the sauce. It is almost orgasmic. Well, more like frottage, but most people won't know what that is.

  • JustaRandomGuy on July 15, 2016

    but pork is haram

  • Claudia Schindelholz on May 12, 2017

    the way chef talks is just hilarious!!!

  • panathasg13 on June 8, 2017

    Hi chef. What brand is your stainless steel pan?

  • Richard Downey on September 28, 2017

    I'm so becoming such a huge fan. This looks terrific!

  • Alexander Mulholland on October 17, 2017

    This would be great with venison.

  • MrGoatflakes on November 2, 2017

    What no crackling?! Heresy!

  • Mic Mathers on March 17, 2018

    A thanksgiving cranberry thing like that would be tasty.

  • R. C. on September 10, 2018

    Wonderfull recipe chef John ! I love this classic. I am gonna use my slowcooker for the porkshoulder to achieve more tenderness. Perfect cuisson !

  • Kerry Chaney on January 20, 2019

    How do you cook pork belly

  • MacheteDontTweet on March 17, 2019

    Never cooking pork without fresh rosemary in the house again. I "sampled" myself out of my appetite. By the time I finished the sauce, I wasn't hungry anymore.

  • sarblade on November 19, 2019

    Hi Chef John from Fooooodwishes dot com! I took this idea along with your cherry pork tenderloin creation, and combined the two. Pork tenderloin with the above blueberry sauce, however, for the tenderloin, I used a sous vide and then a cocoa rub with three different ground chili powders as a rub. Then seared it with my blow torch. I plated it with a cranberry/walnut salad with mustard/maple vinaigrette, and gnocchi. Drizzling this blueberry sauce over the loin. Awesome!, My wife loved it. PS, I enjoy you channel, I did the fondant potatoes a few weeks ago, I'm scoring breakaways with her! Thank Chef John!

  • James Graham on January 7, 2020

    Yummm, It smells incredible.

  • general zod on July 1, 2020

    OOH! How about a couple of strips of bacon on top of the rosemary?

  • Rockin Rollin n Trollin on September 11, 2020

    Could you PLEASE teach that POTUS person how to be VOCALLY ARTICULATE & INTERESTING to listen too ?.

  • Erin Sanidad on May 24, 2021

    How do you keep your pans so sparkly clean???

  • Akul Mahajan on November 22, 2021

    Can we use whiskey instead of wine ?

Since 2009- Live News and Entertainment

🌐WEBFINET

🛡GET YOUR OWN Cyber Data Servers

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
error: WEBFINET SECURITY IS ON