YIELD: 12 SERVINGS
For the pulled pork:
1 boneless Boston butt or shoulder blade roast, about 4 lbs.
1 Tbsp. cumin seed
2 tsp. crushed red pepper flakes
1 tsp. coriander
1 Tbsp. cracked black pepper
salt, to taste
3 cups raisins
1 cup red wine vinegar
3 cups red wine
¼ cup brown sugar
2 white onions, julienned
For the corn bread:
1 ¼ cups stone ground cornmeal
¾ cup all purpose flour
1 Tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground cardamom
1 cup raisins
2 large eggs
1 cup milk
1 cup buttermilk
3 Tbsps. warm, melted butter
¼ cup softened butter (for serving)
- For the pulled pork: Preheat oven to 350°F. Rub pork with spices, pepper and salt. In a roasting pan, brown meats 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. 3. Add onions; cover and place in oven. Bake for 2 ½ hours or until meat can be broken or shredded with a fork.
- For the corn bread: Preheat oven to 425°F. Combine dry ingredients and wet ingredients in separate mixing bowls; mix well. Add wet ingredients to dry and stir until moistened. Pour batter into prepared 9 × 9 × 2" pan and bake for 20 to 25 minutes.
- To serve: Cut cornbread into 3" squares and split horizontally. Spread cut surfaces with ¼ cup softened butter, divided. Heat a 12" sauté pan 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.
Recipe: Chef Jason Rogers
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