Pat the pork dry with paper towels. Generously season the pork all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. when the oil is hot sear the pork on all sides until well browned, about 4 minutes per side.
Transfer the pork to a 5-quart slow cooker and set aside.
Add the dates and hot water to a food processor and blend into a smooth puree. Discard the oil from the dutch oven and scrape the pureed dates into the dutch oven along with the remaining sauce ingredients. Bring to a boil over medium-high heat while using a wooden spoon to scrape the bottom of the pan to release any stuck on bits. When sauce begins to boil reduce heat to low and simmer, stirring occasionally, about 30 minutes.
Pour 1/4 cup of the BBQ sauce into the slow cooker over top of the pork and refrigerate remaining sauce for later. Place the lid on the slow cooker and cook on LOW for 8 hours or until pork is tender.
Shred the pork using two forks. Warm up the remaining BBQ sauce and stir as much as you like in with the pork or serve the sauce on the side.
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