Spicy Beef Shoulder Stew with Squash

Name: Spicy Beef Shoulder Stew with Squash
Ingredients: The Roast (the rub and the brine); 2 pounds chuck shoulder roast meat; 1 tablespoon garlic salt; 1 teaspoon paprika; 1/2 teaspoon mustard powder; 1 teaspoon cumin; 2 teaspoons hot Mexican-style chili powder (or regular chili powder with a dash or two of cayenne); 1 cup Mango-Orange juice (or regular OJ is fine too); 1/4 cup sugar; 1/4 cup sea salt; 1/2 cup raw apple cider vinegar (like Bragg's); 1/3 cup 100% agave tequila; 1 tablespoon honey; The Stew (making it all come together); 2 tablespoons grapeseed oil (or other high-heat oil); 4 cloves garlic, smashed and roughly chopped; 1 serrano pepper, finely diced; 1 jalapeno pepper, finely diced; 1 large red onion, finely diced; 1 1/2 cups red wine (you want something dark and not too fruity); 5 cups beef stock; 1 28 oz can whole, peeled tomatoes, with juices; 2 whole bay leaves; 2 large carrots, thinly sliced; 1 to 1 1/2 pounds butternut squash, diced (depending on how much sweetness you want to add to the soup); 2 15 oz cans butter beans; 10 to 12 ounces corn kernels (frozen works just fine); avocado, for garnish; cilantro, for garnish; lime, for garnish