Pulled Pork With Raisin Cornbread Sandwiches

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!

• Ready In: 3 hrs 20 mins
• Serves: 10

Ingredients

• PULLED PORK

• 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)

• GARNISH

•  chopped flat leaf parsley (optional)

Directions

1. PULLED PORK:
2. Preheat oven to 350ºF.
3. Rub pork with spices, pepper and salt.
4. In roasting pan, brown meat on all sides over high heat.
5. Put raisins, vinegar, wine and brown sugar in a blender and blend until smooth.
6. Use this mixture to deglaze pan used for browning meat.
7. Add onions; cover and place in oven.
8. Bake for 2-1/2 hours or until meat can be broken or shredded with a fork.
9. RAISIN CORN BREAD:
10. Preheat oven to 425ºF.
11. Combine dry ingredients and wet ingredients in separate mixing bowl; mix well.
12. Add wet ingredients to dry and stir until moistened.
13. Pour batter into prepared(buttered)9x9x2" pan and bake for 20-25 minutes.
14. Slice corn bread and serve with pulled pork; a salad of mixed greens and fresh fruit cup.
15. CHEF'S NOTE: To make delicious sandwiches, cut cornbread into 3" squares and split horizontally.
16. Spread cut halves with 1/4 cup softened butter, divided.
17. Heat a 12" sauté pan over medium heat and toast buttered surface in batches until golden brown.
18. Place bottom half of each square on a plate, toasted side up; top with 1 cup pulled pork and a sprinkling a parsley.
19. Then top with remaining corn bread, reserving any pork for another use.