Bondiola al Pan
Bondiola al Pan
A slow-roasted pork shoulder sandwich that's one of Buenos Aires' best street foods. The bondiola is roasted for hours until falling-apart tender, then piled into crusty bread with chimichurri and salsa criolla.
Bondiola al Pan (Bondiola al Pan)
A slow-roasted pork shoulder sandwich that's one of Buenos Aires' best street foods. The bondiola is roasted for hours until falling-apart tender, then piled into crusty bread with chimichurri and salsa criolla.
For the bondiola
- 1.5 kg (3.3 lbs) boneless pork shoulder (bondiola/coppa)
- 4 cloves garlic, minced
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 1 cup beef or chicken broth
- Salt and black pepper
For serving
- 8 crusty bread rolls (pan francés)
- Chimichurri sauce
- Salsa criolla (diced onion, tomato, bell pepper in vinegar and oil)
Wine Pairing
Malbec from Mendoza or a cold craft beer
- •Street food markets and festivals in Buenos Aires
- •Costanera Sur food vendors
- •Buenos Aires Market (rotating locations)
- •Feria de Mataderos (Sundays)
- 1
Score the surface of the pork shoulder in a crosshatch pattern, about 1/2 inch deep.
- 2
Mix garlic, paprika, cumin, oregano, olive oil, salt, and pepper into a paste. Rub thoroughly all over the pork, pressing into the scores.
- 3
Let the pork marinate at room temperature for 30 minutes (or overnight in the fridge for best results).
- 4
Preheat oven to 325°F (160°C). Place the pork in a roasting pan and pour the broth around it.
- 5
Cover tightly with foil and roast for 2 hours.
- 6
Remove the foil, increase heat to 400°F (200°C), and roast another 45-60 minutes until the exterior is deeply caramelized and the internal temperature reaches 190°F (88°C).
- 7
Rest the meat for 15 minutes, then shred or slice thickly against the grain.
- 8
Toast the bread rolls lightly on the grill or in the oven.
- 9
Pile shredded bondiola onto the bread, spoon chimichurri over the meat, and top with salsa criolla.
- ✦
Low and slow is the key — rushing the cook at high heat will result in tough, dry pork. The long roast at low temperature renders the fat and collagen.
- ✦
Scoring the meat allows the spice rub to penetrate deeper and creates more crispy surface area.
- ✦
The bread matters — it needs to be crusty enough to hold up to the juicy meat without falling apart.
Bondiola (pork shoulder or neck) became a street food star in Buenos Aires in the 2000s, as food truck and market culture grew. Vendors would slow-roast whole bondiolas over charcoal for hours, then carve them to order into crusty rolls. The trend exploded at events like Buenos Aires Market and Masticar food festival. Today, bondiola al pan stands are fixtures at outdoor markets, festivals, and the Costanera Sur waterfront.
Refrigerate cooked bondiola for up to 4 days. Reheat gently in a 300°F (150°C) oven wrapped in foil with a splash of broth. Shred and assemble sandwiches fresh.