Pulled Pork with Raisin Corn Bread

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