Season 01 - Lunch / S01L22
Pernil Sandwich with Garlic Mayo
Story
As Don Luis layered tender, juicy pernil onto the fresh, crusty bread, he spread a generous dollop of garlic mayo on top. “A good pernil sandwich should be rich, garlicky, and melt in your mouth,” he said. “Every bite should bring you straight to the heart of Puerto Rican flavor.” This Pernil Sandwich with Garlic Mayo is the ultimate Puerto Rican street food, packed with slow-roasted pork, crispy edges, and bold, garlicky goodness. Let’s make the Don Luis Special version, ensuring every bite is unforgettable! 🔥
Don Luis tips
- Day-old pernil, slow-reheated. Cold-from-fridge isn't the same — the flavor develops with rest.
- Bread: mantelito or Puerto Rican pan sobao. If unavailable, soft baguette split and toasted on the inside.
- Garlic mayo: mayo + smashed garlic + lime + salt + pepper. Rests 10 min so the garlic settles.
- Sides: tostones, pickled vegetables, or just chips — simplicity wins.
Ingredients
- For the Pernil (Slow-Roasted Pork Shoulder):
- 4 lbs pork shoulder (bone-in, skin-on preferred)
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp adobo seasoning
- 1 tbsp sazón (with annatto, for color and flavor)
- 1 tbsp oregano
- 1 tsp black pepper
- 1 tsp smoked paprika
- 0.25 cup orange juice
- 0.25 cup lime juice
- 0.5 cup chicken broth
- For the Garlic Mayo:
- 0.5 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 0.5 tsp adobo seasoning
- 0.5 tsp black pepper
- For the Sandwich:
- 4 Pan de Agua (Puerto Rican water bread) or crusty rolls
- 0.5 cup crispy pork skin (chicharrón), crushed
- Lettuce (optional)
- Tomato slices (optional)
Instructions
- 1Prepare the Pernil
- 21️⃣ Marinate the Pork – In a bowl, mix garlic, olive oil, adobo, sazón, oregano, black pepper, paprika, orange juice, and lime juice. Rub the marinade all over the pork shoulder, ensuring it gets into every crevice. Cover and marinate overnight. 🧄🔥
- 32️⃣ Slow Roast the Pernil – Preheat oven to 300°F (150°C). Place the pork in a roasting pan, add chicken broth, cover with foil, and roast for 4-5 hours, basting every hour. 🍖🔥
- 43️⃣ Crisp the Skin – Increase heat to 450°F (230°C) for the last 20-30 minutes to crisp the skin. Let rest before shredding. 🐖✨
- 5Make the Garlic Mayo
- 64️⃣ Mix the Ingredients – In a bowl, combine mayonnaise, garlic, lime juice, adobo, and black pepper. Mix well and chill. 🧄🥪
- 7Assemble the Sandwich
- 85️⃣ Toast the Bread – Lightly toast the Pan de Agua or crusty rolls. 🥖🔥
- 96️⃣ Build the Sandwich – Spread garlic mayo on both sides of the bread, layer shredded pernil, and top with crispy pork skin. Add lettuce and tomato if desired. 🍖🥬
- 107️⃣ Serve & Enjoy! – Press down slightly and enjoy this Puerto Rican masterpiece! 🥪🔥
Frequently asked questions
- How do I reheat pernil without drying it out?
- 300°F oven, covered with foil + a splash of broth or orange juice in the pan. 15-20 min per pound of leftovers. Microwave dries it out and ruins it.
- Crispy cuerito on the sandwich?
- Essential. If the skin went soft, crisp just the skin in a dry skillet or toaster until it cracks. Then build the sandwich.
- Raw or caramelized onion?
- Thin raw red for crunch and bite. Caramelized if you want more sweetness — caramelize fully, not halfway.
- Does it travel for lunch?
- Yes — assemble, wrap in wax paper. Build with toasted bread so the sauces don't soak through. Holds for 4-5 hours.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →