Pulled Pork with Raisin Corn Bread

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.