Directions:
- In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
- Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
- Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.04 Kcal (1265 kJ) | ||
| Calories from fat | 169.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.85g | 29% | |
|---|---|---|---|
| Cholesterol | 57.77mg | 19% | |
| Sodium | 2803.85mg | 117% | |
| Potassium | 431.08mg | 9% | |
| Total Carbs | 13.82g | 5% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 17.8g | 36% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 2.6mg | 15% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 155.61 Kcal (652 kJ) | ||
| Calories from fat | 87.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 29% | |
|---|---|---|---|
| Cholesterol | 29.76mg | 19% | |
| Sodium | 1444.54mg | 117% | |
| Potassium | 222.09mg | 9% | |
| Total Carbs | 7.12g | 5% | |
| Sugars | 4.94g | 38% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 9.17g | 36% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 1.4mg | 15% | |
| Calcium | 43.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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