PORK: The other white meat lends itself to sweeter flavors.
Try: pineapple juice, orange juice, fruit-infused marinades or barbecue sauce or cola.
BEEF: Savory sauces are traditional with most cuts of beef; beef can handle marinades with a higher acid content, too.
Try: vinegar-based sauces, beer and red wine
CHICKEN: Already tender, chicken’s neutral flavor lends itself to almost any kind of sauce or marinade.
Try: sour orange, tequila-based sauces, or lemony mixtures