Total Time: 6 hrs 5 mins
Servings: 10 to 12 servings
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1 (5-pound) Boston butt 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon mesquite seasoning, such as McCormick Grill Mates 1 recipe Grilled Cornbread (Recipe follows.) 1 recipe White Horseradish Barbecue Sauce (Recipe follows.) Garnish: pickles
1/2 cup butter, divided2 cups self-rising yellow cornmeal mix* 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 2 tablespoons chopped green onion2 teaspoons minced roasted garlic 1 3/4 cups buttermilk 1 large egg, lightly beaten
White Horseradish Barbecue Sauce
1 1/2 cups mayonnaise1/4 cup apple-cider vinegar 1/4 cup prepared horseradish sauce 1 tablespoon coarsely ground black pepper 1 teaspoon sugar1 teaspoon salt 1 teaspoon minced roasted garlic 1/2 teaspoon ground cayenne pepper
1 Place Boston butt in a slow cooker. Sprinkle with salt, pepper, and mesquite seasoning. Cover and cook on Low until tender, 6 to 8 hours.
2 Pull meat from bone, discarding fat, skin, and bone. Use reserved juices to keep meat moist.
3 Serve on Grilled Cornbread and with White Horseradish Barbecue Sauce. Garnish with pickles, if desired.
Preheat oven to 450 degrees. Place 1/4 cup butter in a 10-inch cast-iron skillet; place skillet in oven to melt butter.
Meanwhile, in a medium bowl, combine cornmeal mix, parsley, chives, onion, and garlic. Add buttermilk and egg, stirring to combine.
Pour melted butter from cast-iron skillet into cornmeal mixture, stirring to combine. Pour cornmeal mixture back into skillet.
Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool in pan for 15 minutes. Remove from pan to a wire rack to cool completely.
Preheat grill to Medium (300 degrees to 350 degrees).
Cut cornbread into desired serving pieces. Slice each piece in half horizontally. Melt remaining butter. Brush cut sides of bread with melted butter.
Grill cornbread, cut side down, until golden brown, 1 to 2 minutes.
*If you do not have self-rising cornmeal mix, just add 2 teaspoons baking powder and 1/2 teaspoon salt for 1 cup cornmeal.
WHITE HORSERADISH BARBECUE SAUCE
Combine all ingredients in a small bowl, whisking well. Sauce will keep, stored in the refrigerator, for approximately 1 week.