When you want something super tasty, but don’t have hours of time to spend in the kitchen, this sandwich de pierna ticks all the right boxes. These Dominican pulled pork rolls are so full of flavor and texture, and are so filling!
Pulled pork is one of my favorite things, and I especially love it when it’s packed into a sandwich de pierna! If you’ve cooked up a roasted pork shoulder, this is one delicious way to make the most out of the leftovers!
Topped with a simple cabbage slaw, these pulled pork rolls are so simple and quick to make, and you can be feasting on them within 30 minutes.
Be sure to try my Cuban Sliders and Dominican Chimichurri Burger too!
Ingredients
- Vegetable Oil
- Cabbage
- Roasted Pork
- Cubanelle Pepper
- Red Onion
- Apple Cider Vinegar
- Soy Sauce
- Salt and Pepper
- Tomatoes
- Portuguese Rolls
- Mayo-ketchup Sauce
How to make a sandwich de pierna
- In a small bowl combine the onion, vinegar and salt and pepper to taste. Reserve.
- Heat up olive oil over medium high heat in a large saute pan. Add the cabbage and let cook for about one minute. Add half of the soy sauce, salt and pepper to taste. Stir to combine and let cook for about two more minutes while stirring occasionally. Remove from the pan and set aside.
- Add the pulled pork to the pan and saute for one minute. Stir in the onion, cubanelle pepper and the rest of the soy sauce. Let cook for about 10 minutes stirring occasionally.
To build the sandwich de pierna
- Melt the butter in a large pan over medium high heat. Slice the bread in two and toast the bread on the pan with the inside facing down until the bread is slightly golden brown.
- Slader about a tablespoon of mayo-ketchup sauce on the bread. Layer the pulled pork, tomatoes and the cabbage, in that order, on one side of the bread. Top with more mayo-ketchup sauce as you like and place the other side of the bread on top.
- Serve immediately.
Frequently Asked Questions
I like to make these pulled pork sandwiches with Portuguese rolls. They have a nice crusty outside and soft and fluffy center. You can of course make these with other types of bread, but the crust adds a wonderful texture to each bite.
Pulled pork is a Dominican favorite, but you can easily make these sandwiches with pulled chicken or pulled beef. These pulled pork rolls are a constant in our house as it’s such a delicious way to use up leftovers.
This sandwich de pierna is a great handheld lunch or dinner, they are so filling, one of these will easily fill you up, but, you can easily pair it with fries and salads to make it a bigger feast.
Recipe Notes and Tips
- Feel free to add any other toppings you like to your sandwich de pierna, there’s really no bad additions!
- If making ahead of time, wrap the sandwiches in plastic wrap and store in the fridge for up to 24 hours.
More Pork Recipes
- Dominican Fried Pork Chops (Chuletas Fritas)
- Pulled Pork Taco (Tacos de Carnitas)
- Cuban Style Roasted Pork Shoulder
Sandwich de Pierna (Pulled Pork Sandwich)
Author:Ingredients
- ½ cup red onion, sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon vegetable oil
- 2 cups cabbage, finely shredded
- 3 cups Roasted pork, pre-cooked
- ½ cup cubanelle pepper, slided
- ¼ cup soy sauce, divided
- Salt and pepper to taste
To build the sandwich
- 2 tablespoons butter
- 4 portuguese rolls bread
- Mayo-ketchup sauce, premade
- 2 tomatoes, sliced
Instructions
- In a small bowl combine the onion, vinegar and salt and pepper to taste. Reserve.
- Heat up olive oil over medium high heat in a large saute pan. Add the cabbage and let cook for about one minute. Add half of the soy sauce, salt and pepper to taste. Stir to combine and let cook for about two more minutes while stirring occasionally. Remove from the pan and set aside.
- Add the pulled pork to the pan and saute for two minutes. Stir in the onion, cubanelle pepper and the rest of the soy sauce. Let cook for about 10 minutes stirring occasionally.
To build the sandwich
- Melt the butter in a large pan over medium high heat. Slice the bread in two and toast the bread on the pan with the inside facing down until the bread is slightly golden brown.
- Slader about a tablespoon of mayo-ketchup sauce on the bread. Layer the pulled pork, tomatoes and the cabbage, in that order, on one side of the bread. Top with more mayo-ketchup sauce as you like and place the other side of the bread on top.
- Serve immediately.
Notes
- Feel free to add any other toppings you like to your sandwich de pierna, there’s really no bad additions!
- If making ahead of time, wrap the sandwiches in plastic wrap and store in the fridge for up to 24 hours.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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