Marinated Porchetta Sandwiches

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.