Sanduíche de Pernil
Pork shoulder sandwich.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Sanduíche de Pernil likely evolved from traditional pork preparations common in Portuguese cuisine, brought to Brazil during colonization. The use of marinated and slow-roasted pork, adapted with local spices and flavors, eventually found its way into a sandwich format.
The Sanduíche de Pernil is a popular and iconic street food in Brazil, often found at markets, food stalls, and 'lanchonetes' (snack bars). It represents a hearty and accessible meal enjoyed by people from all walks of life.
Street Food Staple
It's a go-to option for a quick and satisfying meal, especially during lunch breaks or after work.
Festival Food
Often served at Brazilian festivals and events, contributing to a festive atmosphere.
Regional Variations
While the basic recipe remains consistent, regional variations exist, reflecting local tastes and preferences in spice levels and accompanying sauces.
The Sanduíche de Pernil is characterized by a rich, savory, and often slightly spicy flavor profile. The slow-roasted pork shoulder provides a deep, succulent taste, while the marinade contributes layers of complexity.
The primary flavor comes from the slow-roasted pork shoulder (pernil), which is typically marinated overnight or for several hours in a mixture of garlic, onions, herbs (like bay leaf and oregano), spices (such as cumin, paprika, and sometimes chili flakes), vinegar, and citrus juice (orange or lemon). This marinade tenderizes the meat and infuses it with robust flavors. The sandwich is often served with a drizzle of the pan drippings (molho) and may include toppings like vinegarette, melted cheese, or mustard, adding further layers of flavor.
Marinating Time
Allow the pork shoulder to marinate for at least 12 hours, or ideally overnight, to ensure maximum flavor absorption.
Slow Roasting
Roast the pork shoulder at a low temperature (around 325°F or 160°C) for several hours until it's incredibly tender and easily shredded. This method allows the flavors to meld together beautifully.
Bread Choice
Use a crusty, yet soft roll or baguette that can absorb the juices without falling apart. Consider lightly toasting the bread before assembling the sandwich.
Don't waste the juices!
Reduce the pan juices to a syrupy glaze. It's delicious drizzled on top of the pork shoulder.
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