posted by Jennifer P 04-08-103 2:07 PM
from the california raisins
Pulled Pork with Raisin Corn Bread
by Jason Rogers
Pulled Pork:
1 boneless Boston butt or shoulder blade roast, about 4 pounds
1 tablespoon cumin seed
2 teaspoons crushed red pepper flakes
1 teaspoon coriander
1 tablespoon cracked black pepper
Salt to taste
3 cups dark California raisins
1 cup red wine vinegar
3 cups red wine
1/4 cup brown sugar
2 white onions, 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 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
To prepare the pulled pork, preheat the oven to 350° F.
Rub the pork with the spices, pepper and salt. In a roasting pan, brown the meat on all sides over high heat.
Put the raisins, vinegar, wine and brown sugar in a blender and blend until smooth. Use this mixture to deglaze the pan used for browning the meat. Add the onions; cover and place in the oven. Bake the pork for 2 1/2 hours or until the meat can be broken or shredded with a fork.
For the raisin corn bread, preheat the oven to 425° F.
Combine the dry ingredients and wet ingredients in separate mixing bowls; mix well. Add the wet ingredients to the dry and stir until moistened. Pour the batter into prepared 9X9X2-inch pan pan and bake for 20-25 minutes at 425° F.
Slice the corn bread and serve with the pulled pork.