• 1 (5-pound)

  Boston butt

  see savings

  
• 1 tablespoon

  kosher salt

  see savings

  
• 1 tablespoon

  coarsely ground black pepper

  see savings

  
• 1 tablespoon

  mesquite seasoning, such as McCormick Grill Mates

  see savings

  
• 1 

  recipe Grilled Cornbread (Recipe follows.)

  see savings

  
• 1 

  recipe White Horseradish Barbecue Sauce (Recipe follows.)

  see savings

  
•  

  Garnish: pickles

  see savings

  

• 1/2 cup

  butter, divided

  see savings

  
• 2 cups

  self-rising yellow cornmeal mix*

  see savings

  
• 2 tablespoons

  chopped fresh parsley

  see savings

  
• 2 tablespoons

  chopped fresh chives

  see savings

  
• 2 tablespoons

  chopped green onion

  see savings

  
• 2 teaspoons

  minced roasted garlic

  see savings

  
• 1 3/4 cups

  buttermilk

  see savings

  
• 1 large

  egg, lightly beaten

  see savings

  

• 1 1/2 cups

  mayonnaise

  see savings

  
• 1/4 cup

  apple-cider vinegar

  see savings

  
• 1/4 cup

  prepared horseradish sauce

  see savings

  
• 1 tablespoon

  coarsely ground black pepper

  see savings

  
• 1 teaspoon

  sugar

  see savings

  
• 1 teaspoon

  salt

  see savings

  
• 1 teaspoon

  minced roasted garlic

  see savings

  
• 1/2 teaspoon

  ground cayenne pepper

  see savings

  

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.

Grilled Cornbread

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.