Preheat oven to 350°F. Rub pork with spices, pepper and salt. In a roasting pan, brown meat on all sides over high heat.
Put raisins, vinegar, wine and brown sugar in a blender and blend until smooth. Use this mixture to deglaze pan used for browning meat. Add onions; cover and place in oven. Bake for 2 1/2 hours or until meat can be broken or shredded with a fork.
Raisin Corn Bread
Preheat oven to 425°F. Combine dry ingredients and wet ingredients in seperate mixing bowls; mix well. Add wet ingredients to dry and stir until moistened. Pour batter into prepared 9x9x2-inch pan and bake for 20 to 25 minutes at 425°F.
Slice corn bread and serve with pulled pork.
To make sandwiches, cut cornbread into 3-inch squares and split horizontally. Spread cut surfaces with 1/4 cup softened butter, divided. Heat a 12-inch sautépan over medium heat and toast buttered surfaces in batches until golden brown. Place bottom half of each square on a plate, toasted side up; top with 1 cup pulled pork. Then, top with top piece of corn bread, toasted side down. Repeat with remaining corn bread, reserving any remaining pork for another use.
- 1 boneless Boston butt or shoulder blade roast, about 2 1/2 pounds
- 1 Tablespoon cumin seeds
- 2 Teaspoons crushed red pepper flakes
- 1 Teaspoon coriander
- 1 Tablespoon cracked black pepper
- Salt; to taste
- 2 Cups California raisins
- 1 Cup red wine vinegar
- 1 Cup red wine
- 1/4 Cup brown sugar
- 2 white onions, cut in matchstick-size pieces (julienne)
Raisin Corn Bread
- 11/4 Cups stone ground cornmeal
- 3/4 Cup all-purpose flour
- 1 Tablespoon sugar
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 3/4 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground cardamom
- 1 Cup California raisins
- 2 large eggs
- 2/3 Cup milk
- 2/3 Cup buttermilk
- 3 Tablespoons warm, melted butter