Roasted Pork Shoulder with a Balsamic, Blueberry, Maple Compote

Free Friday night. So what do I do? I spent my night snuggling with my pup and my boyfriend and cook him (the boyfriend) a meal to remember… and he couldn’t be happier. After watching and reading so many food recipes, I decided on a pork shoulder with a nice blueberry sauce since I picked so many last weekend.. although clearly it’s not enough because I’m out! Going picking again tomorrow 🙂

Anywhosies, this is what I came up with for dinner tonight, and it’s 100% paleo.

What you’ll need: 

For the pork: 

2.5# pork shoulder
2 tbsp olive oil
3/4 cup of white onion, diced
2 garlic cloves, smashed
2 springs of fresh oregano
4 sage leaves
1 bay leaf
salt and pepper

For the Balsamic, Blueberry, Maple Compote: 

3 tbsp balsamic vinegar
1/2 cup of blueberries and a few for garnish
1/2 cup of chicken stock 
1 tsp maple syrup
5-6 mint leaves, roughly chopped (or torn in my case)

How you’ll do it: 

1) As usual I used my cast iron. If you aren’t using one, use an oven-safe pan. Heat the pan with olive oil on medium-high for regular pan, medium for cast iron. Also preheat oven to 350F for regular pan, 325F for cast iron.
2) Generously coat the pork with salt. It’s a big hunk of meat, so
make sure you cover it. Sprinkle with pepper all over.
3) Brown the pork
on all sides. This should be 2-3 minutes per side or until you notice a nice brown crust.
4) Once all sides are browned, lower the heat to medium for regular pan, medium-low for cast iron. Add the onions and garlic and cook until onions are translucent.
5) Place the sage leaves clockwise at 12, 3, 6 and 9. Add bay leaf
and add oregano springs right on top of the pork.
6) Transfer pan to the oven and bake for 1 hour and 30 minutes or until the meat is internally 145-160F.
7) Once pork is cooked, remove from oven and turn off oven.
8) Remove pork and place to aside to rest.
9) Place the pan on the stove top and set at medium-high for regular pan, medium for cast iron. Put in balsamic vinegar until reduced.
10) Once the vinegar reduces, put blueberries into the pan and cook until the blueberries are semi-mushy. When it reaches that point, pour in the chicken stock.
11)  When the compote begins to boil, turn the heat to low and let simmer for a minute, then add maple syrup.
12) Let simmer for about 2 minutes.
13) Turn off heat and stir in mint leaves.
14) Cut the pork and spoon some compote and enjoy!!

Super easy recipe to do with a handful of ingredients! I served this with sweet mash and kale. It was a great filling dinner and super healthy! BOOM. DONE. CLAP.. DANCE BREAK.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s