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.