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Pulled Pork With Raisin Cornbread Sandwiches

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“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! 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!”
3hrs 20mins

Ingredients Nutrition


  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.
  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.

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