Sandwich de Pierna (Dominican Pulled Pork Sandwich)

4.34 from 3 votes

Sandwich de Pierna (Dominican Pulled Pork Sandwich)

A street-style Dominican sandwich layered with juicy pernil, tangy onions, and sautéed cabbage on toasted rolls with creamy mayo-ketchup—simple, satisfying, and full of flavor.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Dominican

Servings: servings

Calories: 597kcal

Author: Vanessa

Equipment

1 Skillet
1 Mixing bowl

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

Instructions

In a small bowl, combine red onion, vinegar, a pinch of salt, and black pepper. Set aside.
Heat vegetable oil in a large skillet over medium-high. Add cabbage and cook 1 minute. Season with 2 tablespoons (30 ml) soy sauce, plus salt and pepper; cook 2 minutes more, stirring. Transfer to a plate.
Add roasted pork to the skillet; sauté 2 minutes. Stir in the onions (with vinegar), cubanelle pepper, and the remaining 2 tablespoons (30 ml) soy sauce. Cook 8–10 minutes, stirring occasionally, until hot and saucy.
Melt butter in a large pan over medium-high. Split rolls and toast cut-side down until lightly golden.
Spread mayo-ketchup on bottoms. Layer pork, tomato slices, and cabbage. Add more sauce to taste and top with the remaining bread. Serve immediately.

Video

Notes

Make with leftover Roasted Pork Shoulder (Pernil) to save time.
Pan de agua hold up best; Portuguese rolls work too.
Serve with Batido de Lechosa or Batido de Sapote/Mamey for a classic pairing.
Want a similar vibe? Try the Dominican Chimichurri Burger (Chimi).

Nutrition