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.


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

  • 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

Nutrition Facts Per Serving

Calories 500 (Calories from Fat 39%); Total Fat 22 ( Saturated Fat 8; Trans Fat 0; ); Cholesterol 100; Sodium 1410; Potassium 693; Total Carbohydrate 57; Dietary Fiber 4; Sugars 37; Protein 18; Calcium 131; Iron 5;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.