Recipe by Manami
This saucy mixture on raisin corn bread is wonderful! A bit too spicy for me (but that didn't stop me from tasting it quite a few times!)that doesn't mean that everyone else didn't inhale it! Calraisins.org is where I found this and it was created by Chef Jason Rogers. This is definitely not finger food - the corn bread sops all the nice sauce!
- 1 (4 lb) boneless boston butt or 1 shoulder blade roast, about 4lbs
- 1 tablespoon cumin seed
- 2 -3 teaspoons crushed red pepper flakes
- 1 teaspoon coriander
- 1 tablespoon fresh ground black pepper
- salt, to taste
- 3 cups california raisins
- 1 cup red wine vinegar
- 3 cups red wine
- 1⁄4 cup brown sugar
- 2 white onions, cut in matchstick-size pieces (julienned)
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 grated fresh 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
- 1⁄4-1⁄2 cup corn (optional)
- chopped flat leaf parsley (optional)
Directions See How It's Made
- PULLED PORK:.
- Preheat oven to 350ºF.
- Rub pork with spices, pepper and salt.
- In 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 425ºF.
- Combine dry ingredients and wet ingredients in separate mixing bowl; mix well.
- Add wet ingredients to dry and stir until moistened.
- Pour batter into prepared(buttered)9x9x2" pan and bake for 20-25 minutes.
- Slice corn bread and serve with pulled pork; a salad of mixed greens and fresh fruit cup.
- CHEF'S NOTE: To make delicious sandwiches, cut cornbread into 3" squares and split horizontally.
- Spread cut halves with 1/4 cup softened butter, divided.
- Heat a 12" sauté pan over medium heat and toast buttered surface in batches until golden brown.
- Place bottom half of each square on a plate, toasted side up; top with 1 cup pulled pork and a sprinkling a parsley.
- Then top with remaining corn bread, reserving any pork for another use.