Pulled Pork with Raisin Corn Bread

Submitted by: Jason Rogers

This saucy mixture on raisin corn bread definitely is not finger food.


  • Serving Size: servings


    Pulled Pork

    • 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

    • 1 1/4 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


    Pulled Pork

    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.

    Nutrition Facts Per Serving

    Calories 500 (39% from fat); Total Fat 22g (sat 8g, mono 8g, poly 2g, trans 0g ); Cholesterol 100mg; Protein 18g; Carbohydrate 57g; (Dietary Fiber 4g; Sugars 37g; ); Iron 5mg; Sodium 1410mg; Calcium 131mg; Potassium 693mg

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