Name: Sandwich de Pierna (Dominican Pulled Pork Sandwich)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup sliced red onion (about 40 g); 2 tablespoons apple cider vinegar (30 ml); 1 tablespoon vegetable oil (15 ml); 2 cups finely shredded cabbage (about 140 g); 3 cups roasted pork (pre-cooked/shredded (about 360–400 g)); ½ cup sliced cubanelle pepper (about 60 g); ¼ cup soy sauce (divided (60 ml)); Salt and black pepper (to taste); To build the sandwiches; 2 tablespoons butter (28 g); 4 Portuguese rolls; ½ cup mayo-ketchup sauce (120 ml, or to taste); 2 tomatoes (sliced)

There’s nothing like a Sandwich de Pierna after a long day—warm, toasty bread loaded with juicy pernil, bitey cebollita con vinagre, and just enough creamy mayo-ketchup to make it messy in the best way. It’s the sandwich that tastes like errands with mamá, ballgames at the park, and quick stops at the food truck after the club.

For the pork, I love using leftovers from my Roasted Pork Shoulder (Pernil), and I always keep a jar of Mayo-Ketchup ready for sandwich emergencies. Want a full Dominican moment? Blend up a Batido de Lechosa (Papaya Milkshake) or go classic with Batido de Sapote/Mamey—so good with the savory pork.

If you’re craving a similar street-food vibe, try my Dominican Chimichurri Burger (Chimi) next.

Four bread rolls on a plate next to a mayo-ketchup sauce.

Table of Contents show

Step-by-Step Instructions

Start with quick onions: toss the sliced red onion with apple cider vinegar, a pinch of salt, and black pepper. Let them sit while you cook—the color brightens and the bite softens into a tangy crunch.

four images of step by step process to prepare de recipe

Sauté cabbage: Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded cabbage and sauté just until it softens slightly, about 1 minute. Season with half of the soy sauce, plus a little salt and pepper, and cook 2 minutes more, stirring occasionally. Transfer to a plate; you want it tender-crisp, not soggy.

four images of step by step to assemble the sandwich

Warm the pork: In the same skillet, add the pre-cooked roasted pork (pernil) and sauté for 2 minutes to warm through. Stir in the marinated onions (with their vinegar), the sliced cubanelle pepper, and the remaining soy sauce. Cook 8–10 minutes, stirring occasionally, until the pork is hot, juicy, and glossy.

Two images of step by step to build the sandwich

To build the sandwiches, melt the butter in a large pan over medium-high heat. Split the Portuguese rolls and toast cut-side down until lightly golden. Spread mayo-ketchup on the bottom halves, layer the pork mixture, add tomato slices and the cabbage, then a little more sauce. Cap with the top half of the roll and serve immediately.

The sandwich de pierna toppings on an open bread roll.

Storage Tips

Assembled sandwiches: Wrap tightly and refrigerate up to 24 hours (bread softens slightly but stays tasty).
Best for make-ahead: Store components separately—pork (3–4 days, airtight), cabbage (up to 2 days), onions (up to 5 days). Toast bread and assemble just before serving for the best texture. Reheat pork gently on the stove over low heat with a splash of water.

The fillings for the Sandwich de Pierna placed on half of a bread roll.

Recipe Tips

Pork shortcut: Leftover Roasted Pork Shoulder (Pernil) is perfect here—deeply seasoned and ready to shred.
Peppers: No cubanelle? Use green bell pepper; keep slices thin so they soften quickly.
Bread: In the Dominican Republic, this sandwich is made with pan de agua. In the U.S., Portuguese rolls work well since they are sturdy with a soft crumb.
Sauce love: Homemade Mayo-Ketchup brings the right tangy-creamy balance.
Similar recipe: Craving more Dominican street flavor? Make the Dominican Chimichurri Burger (Chimi) next.

Sandwich de Pierna (Dominican Pulled Pork Sandwich)

Step-by-Step Instructions

Storage Tips

Recipe Tips