Roasted Pork Leg Sandwich
A massive feast featuring slow-roasted, tender pulled pork, melted string cheese, creamy avocado, and fresh veggies on toasted bread.
200 min
Medium
Latina
4 servings
The story behind
Hey there! Man, looking at your photo made me so hungry. This 'Sándwich de Pernil' reminds me of those legendary street food stalls you hit after a long night out. Roasted pork leg is a staple in Latin households, especially during the holidays, but the real magic happens the next day when you turn the leftovers into these epic sandwiches. For me, it's the perfect Sunday comfort food. I highly recommend pairing it with some homemade hot sauce and a cold grapefruit soda or a light lager. It's the kind of meal that just hits the spot every single time.
Instructions
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1Slow-roast the pork leg at 320°F (160°C) covered in foil until it's fork-tender. Shred the meat while hot so it stays juicy.
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2Slice the buns in half and toast them on a griddle with a bit of the pork drippings for extra flavor and crunch.
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3Spread mayonnaise on the buns and pile up a generous amount of the shredded roasted pork.
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4Top the hot meat with the shredded cheese so it starts to melt. Add avocado, tomato slices, and onions.
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5Close the sandwich and give it one last press on the hot griddle until the bread is perfectly toasted and the cheese is gooey.
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