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Recipes
Marinated Porchetta Sandwiches
Marinated Porchetta Sandwiches
Marinated Porchetta Sandwiches
photo credit: Dos Equis
Pork is marinated in spices and Dos Equis lager. It's then roasted, pulled and served on a baguette with a lemon-caper mayonnaise.
Recipe By:
Dos Equis
Prep
15 min
|
Total
3hr 45min
|
Serves
16
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BBQ and Grilling
Mexican Meat Recipes
Summer
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Sandwiches
Pork
Roasted Meats
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Ingredients
Mayo:
1
cup
mayonnaise
1/4
cup
capers, drained and chopped
2
tablespoons
fresh parsley
1
teaspoon
finely grated lemon zest
1
tablespoon
lemon juice
1
clove
garlic, minced
1/4
teaspoon
each salt and freshly ground pepper
4
cups
arugula
Porchetta:
6
lb
bone-in, skin-on pork shoulder
1
bottle
(12 oz) Dos Equis® Lager, divided
1/2
cup
olive oil, divided
1/4
cup
finely chopped fresh sage
2
tablespoons
fresh chopped rosemary
2
tablespoons
fresh chopped parsley
1
tablespoon
fennel seeds, crushed
1
tablespoon
kosher salt
2
teaspoons
freshly ground pepper
1/2
teaspoon
red pepper flakes
2
each
baguettes, halved lengthwise
5
cloves
garlic, peeled and minced
Instructions
Porchetta
Using sharp knife, score skin and fat in crisscross pattern all over roast without cutting into the meat. Stir together 1/2 cup beer, 1/4 cup olive oil, garlic, sage, rosemary, parsley, fennel seeds, salt, pepper and red pepper flakes until combined; rub all over roast. Transfer to airtight container; refrigerate for at least 6 hours or overnight.
Preheat one side of grill to high heat. Transfer pork to aluminum roasting pan and set over indirect heat; pour in remaining beer. Close lid and cook for 30 minutes. Reduce heat to medium; cook, with lid down and maintaining barbecue temperature at 325°F, for 3 hours or until instant-read thermometer registers 185°F when inserted into thickest part of roast. Tent with foil and let stand for 15 minutes.
Thinly slice roast, reserving cracklings; discard large pieces of fat and bones.
Brush cut sides of baguettes with remaining olive oil; grill, cut-side down, for 2 or 3 minutes or until toasted and grill-marked.
Lemon-Caper Mayonnaise
Stir together mayonnaise, capers, parsley, lemon zest and juice, garlic, salt and pepper. Spread over cut sides of each baguette. Arrange arugula in thin layer on bottom portion of each baguette; top with sliced pork and cracklings. Cap with top half of baguette and cut each one into 8 portions. Skewer sandwiches with wooden picks.
Tip
If you like, garnish skewers with marinated artichokes, olives, roasted red peppers and pickled hot peppers. Alternatively, roast pork in 450°F oven for 30 minutes. Reduce temperature to 325°F and cook for 3 hours.
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