Grilled Cornbread Pulled-Pork Sandwiches
Recipe from Taste of the South


Grilled Cornbread Pulled-Pork Sandwiches

by 3  people


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Servings: 10 to 12 servings
Prep Time: 5 mins
Total Time: 6 hrs 5 mins

 
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Ingredients
  • 1 (5-pound)
    Boston butt
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  • 1 tablespoon
    kosher salt
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  • 1 tablespoon
    coarsely ground black pepper
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  • 1 tablespoon
    mesquite seasoning, such as McCormick Grill Mates
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  • recipe Grilled Cornbread (Recipe follows.)
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  • recipe White Horseradish Barbecue Sauce (Recipe follows.)
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  •  
    Garnish: pickles
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Grilled Cornbread
  • 1/2 cup
    butter, divided
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  • 2 cups
    self-rising yellow cornmeal mix*
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  • 2 tablespoons
    chopped fresh parsley
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  • 2 tablespoons
    chopped fresh chives
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  • 2 tablespoons
    chopped green onion
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  • 2 teaspoons
    minced roasted garlic
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  • 1 3/4 cups
    buttermilk
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  • 1 large
    egg, lightly beaten
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White Horseradish Barbecue Sauce
  • 1 1/2 cups
    mayonnaise
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  • 1/4 cup
    apple-cider vinegar
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  • 1/4 cup
    prepared horseradish sauce
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  • 1 tablespoon
    coarsely ground black pepper
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  • 1 teaspoon
    sugar
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  • 1 teaspoon
    salt
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  • 1 teaspoon
    minced roasted garlic
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  • 1/2 teaspoon
    ground cayenne pepper
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Directions
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.

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