This BBQ recipe has complex flavors but simple cooking, that will deliver a sweet light BBQ taste the whole family will love.

Dates are my secret ingredient, delivering a subtle sweet flavor to the sauce and the pork.

Yields: 6 adult servings.

Ingredients:

2-2.25lbs boneless pork roast (approximate)

2 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp thyme, dried & crushed

1/2 tsp rosemary, dried & crushed

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp cumin

1/4 tsp celery seed

1/4 tsp marjoram

1/4 tsp ground sage

1/4 tsp ground cardamon

1 bay leaf

2 cups of warm water

6oz tomato paste/puree/crushed

1/3 cup of finely chopped dates (about 5-6 regular-sized dates)

1 tbsp olive oil

Directions:

In a large heavy bottom pot, heat the olive oil over medium/high heat.

In a small bowl, combine all of the spices, except the bay leaf, and mix well.

Gently pour the spice mixture over the pork roast and massage/rub the spices into the meat. There are a lot of spices to work with here, so do not be shy. There should be plenty of spices to cover every possible spot of meat, so pat and lightly press the spices into the meat on all sides.

Spice rubbed BBQ pork roast ready to sear in a hot pot.

Once covered in spices, carefully lay the pork roast into the hot pot and sear on all four sides.

Mix the tomato paste and warm water well so that the result is similar to that of tomato juice.

Add the tomato water to the pork roast pot.

Add the bay leaf and the chopped dates to the pork roast pot.

Bring the tomato water to a boil, then turn down heat to a simmer then cover.

Turn roast every hour.

Allow to cook covered for 3-3.5 hours.

Pull the pork roast apart with two forks. Stir and simmer for an additional 15-25 minutes uncovered to thicken.

My BBQ pork roast, pulled in the pot.

Enjoy the pulled BBQ pork!

My BBQ pork roast, pulled, atop a bed of fluffy rosemary & garlic cauliflower rice, with a side of baking yellow plantains.