This is my very first BBQ! I usually grill, so this was my experimental trial. But it came out really good!
The only thing I want to make sure for the next time is having enough gas for 4-hour cooking! For me, there was just enough gas to finish cooking meat. Whew!
I made this with pork, but you can definitely use the same marinade for beef. The choice is yours!
Step 1: Ingredients
Meat & Marinade
Pork Shoulder/Butt - 3 lbs
(* I used shoulder. If you would like to use beef, then use chuck roast.)
Beer - 1 (* I used a fruity beer, but you can use a regular kind.)
Heavy Duty Foil
*** Dry Rub ***
Chili Pepper Powder - 1 tbsp
(* I used Chipotle Chile, but you can use regular one or Paprika.)
Cayenne Pepper Powder - 1 tbsp
Cumin Powder - 1 tbsp
*** Marinade ***
Orange Juice - enough to cover the meat in a container that you are using to marinade
Olive Oil - 1/2 cup
Onion(sweet/yellow) - 1/4~1/2
Garlic - 4 cloves or so
Jalapeno - 1~2
Cilantro - 1/2 bunch
Lime - 1
Mango BBQ Sauce
Mango - 1
Ketchup - 1 cup
Molasses - 1/4 cup
Apple Cider Vinegar - 1/4 cup
Black Pepper - 2 tbsp
Water - 2 cups (* You will need to adjust the amount.)
Orange Flavored Cole Slaw
Green Cabbage - 1/2 (* Mine was smaller, so I used 1/2. But if it's a big one, then use only 1/4.)
Red Cabbage - 1/2
Carrot - 1
Orange - 1 (* You only need 2 tbsp of juice, but use some zest.)
Vegenaise - 1/2 cup (* You can use regular mayo.)
Juice from Bread & Butter Pickles - 1/2 cup
Step 2: Making the Marinade
Mix the dry rub together and coat the meat with the rub.
Peel garlic and smash them with knife or something to release the aroma. Chop jalapenos and onions.
Set the meat in a container/bowl and pour the orange juice with just enough to cover it.
Throw the chopped vegetables and squeeze a lime and leave the lime in the marinade. Add olive oil and mix it.
Cover the container/bowl and let it sit in a refrigerator over night.
Step 3: Making Orange Flavored Cole Slaw
Chop green and red cabbage. Shred carrots.
In a bowl, mix mayo, juice from the pickles, orange juice, orange zest, and mustard powder.
Mix the veggie and the dressing together.
Step 4: BBQ Time!
Start your fire! The temperature should be 350 degrees or so.
You want to do indirect cooking, so just turn on the fire one side of the grill, but not the other.
You want set you meat on the side with no fire right underneath. I used 3 lbs meat, so it took me 3 hours or so to reach the internal temperature I want, which is 170-180 degrees. I am guessing it probably takes 1 hour per 1 lb of meat.
After the first cooking, get a heavy duty foil to wrap the meat. What you want to do here is steam the meat with beer, so set the meat on the foil and pour the beer. Now, wrap it up and seal the sides.
Put it back on the grill on the indirect heat side and continue cooking until the internal temperature reaches 200 degrees or so.
Step 5: Making BBQ Sauce
Ok, so I had to use a grill pan to grill mango, since I ran out of gas. But you can continue to use the grill after you are done with the meat. After grilling mango, set them aside.
Use blender to blend the grilled mango, ketchup, molasses, apple cider vinegar, black pepper, and water.
Step 6: Shred Meat and Mix It in the Sauce
Take the meat out of the foil and shred the meat by hands.Make sure to pick big chunk of fat.
And mix it in the BBQ sauce.