Date Glazed Pulled Pork
Recipe GLPR29ee64be0b256e
A tender, aromatic pulled pork shoulder brined in a warm spice blend and slow-roasted until falling apart, then finished with a glossy date glaze made from Medjool dates, Dijon mustard, and cider vinegar. This showstopping main course delivers deep savory flavors with subtle sweetness and works beautifully for feeding a crowd.
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Ingredients
8 cups Water
¼ cup Kosher salt
2 tablespoons Brown sugar
2 heads Garlic heads, halved
1 tablespoon Fennel seeds
1 teaspoon Black peppercorns, slightly crushed
1 teaspoon Coriander seeds, slightly crushed
2 teaspoons Juniper berries
7 pounds Pork picnic shoulder with bone and skin
4 tablespoons Vegetable oil
Salt and freshly ground black pepper to taste
6 ounces Pitted Medjool dates
2 tablespoons Dijon mustard
¼ cup Cider vinegar
Marmite (optional)
3 Bay leaves
Directions
Combine water, Kosher salt, brown sugar, halved garlic heads, fennel seeds, crushed black peppercorns, crushed coriander seeds, and juniper berries in a large pot. Bring to a boil, then remove from heat and let cool completely. This is your brine.
Place the pork shoulder in a large brining container or bag. Pour the cooled brine over the pork, ensuring it is fully submerged. Cover and refrigerate for 12 to 24 hours.
Preheat your oven to 325°F. Remove the pork from the brine and pat dry with paper towels. Discard the brine.
Heat vegetable oil in a large Dutch oven or roasting pan over medium-high heat. Season the pork generously with salt and freshly ground pepper on all sides. Sear the pork in the hot oil until deeply browned on all exterior surfaces, about 10-12 minutes total.
Coarsely chop the pitted Medjool dates and place them in a blender with Dijon mustard, cider vinegar, and Marmite if using. Blend until smooth to create the date glaze.
Pour the date glaze over the seared pork. Add the bay leaves to the pan around the roast. Cover the Dutch oven with a tight-fitting lid.
Transfer the covered pan to the preheated oven and roast for 4 to 5 hours, until the pork is very tender and pulls apart easily with a fork. The internal temperature should reach at least 145°F at the thickest point.
Remove the pork from the oven and let it rest for 10 minutes. Using two forks or your hands with gloves, shred the pork directly in the pan, discarding any large bones and skin if desired.
Stir the shredded pork to distribute the date glaze throughout. Season with additional salt and pepper to taste. Serve warm with the pan sauce spooned over top.
