Cut the pork shoulder into 4 even slices and set aside.
Add the dates and water to a food processor and blend until smooth. Transfer date mixture to a large bowl and add the remaining ingredients. Stir until well combined to make a marinade.
Lay the pork slices into a 9x13 baking dish and pour the marinade over top. Flip the pork over a couple times to coat in the marinade. Cover the dish and refrigerate for 12 to 24 hours.
Take the pork out of the refrigerator and preheat the oven to 425°F.
Line a baking sheet with foil and place a wire baking rack on top. Lay the pork slices on the wire rack at least 1-inch apart from one another and reserve the marinade for later use.
When the oven has preheated roast the pork for 20 minutes then flip the pork slices over and roast for 20 more minutes.
After the pork has roasted for 40 minutes take it out of the oven and baste both sides with the marinade. Return the pork to the oven and roast until pork is well browned and caramelized, 10 to 15 more minutes.
Take the pork out of the oven and allow to sit for 15 minutes before slicing and serving.
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