Ingredients

• 1 , 5 pound
• 1 cup barbeque sauce
• 1 cup teriyaki sauce
• 1 , 12 fluid ounce
• 3 teaspoons minced garlic
• 3 teaspoons thinly sliced fresh ginger root
• 1 onion , finely chopped
• 3 teaspoons coarsely ground black pepper
• 2 teaspoons salt

Instructions

1. 1 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.
2. 2 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.
3. 3 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 per serving