Portuguese Roast Pork Sandwich (Sanduíche de pernil)
Sanduíche de pernil Say it: suhn-DOO-ee-sh duh per-NEEL
Sanduíche de pernil is Portugal’s hearty roast pork sandwich. A pork shoulder is seasoned with garlic, paprika, bay leaf, chilli and white wine, then roasted until tender and sliced into crisp Portuguese rolls. The pan juices are spooned over the meat so every bite is savoury, garlicky and moist, with a contrast of soft pork and crunchy bread. It is a familiar tasca and home lunch, simple but deeply satisfying.
Portuguese Roast Pork Sandwich (Sanduíche de pernil)
Sanduíche de pernil
Pronounced suhn-DOO-ee-sh duh per-NEEL
- Serves
- 4
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork and marinade
To assemble
Method
Mix the garlic, salt, pepper, paprika, chilli flakes, bay leaves, white wine, olive oil and vinegar in a small bowl. Pat the pork dry, rub the mixture all over, cover and marinate in the fridge for at least 2 hours or overnight.
Heat the oven to 325°F (165°C). Put the pork and marinade in a roasting tin just large enough to hold it, cover tightly with foil and roast for 1 hour 30 minutes.
Remove the foil and roast for another 30–40 minutes, basting once or twice, until the pork is deep golden and a fork slips easily into the centre (about 200°F/93°C on a meat thermometer).
Lift the pork onto a board, discard the bay leaves, cover loosely and rest for 15 minutes. Pour the pan juices into a jug and skim off the excess fat; keep the juices warm.
Slice the pork thinly across the grain, or pull it into tender pieces if you prefer.
Split the rolls and toast the cut sides in the oven or under the broiler until golden and crisp at the edges. Pile the pork into the warm rolls and spoon over the pan juices.
Add a few slices of roasted red pepper if using, press the sandwiches gently closed and serve while hot, with extra pan juices for dipping.
Regional variants
Some tascas serve it with melted cheese or a dab of mustard, and home cooks may add lettuce and tomato for a fuller sandwich.
Cook's notes
- Marinate the pork overnight for a deeper garlic and paprika flavour.
- Slice the pork thinly rather than shredding it finely; thin slices stay juicy inside the bread.
- Warm the rolls just before serving so the crust stays crisp against the moist pork.
Serve with
Extra pan juices for dipping, a simple green salad, and a glass of vinho verde or a cold beer.
Make ahead and storage
Roast and slice the pork up to 2 days ahead; keep it with the juices in a covered container in the fridge and reheat gently with a splash of wine or water before assembling.
