Bondiola al pan is a must-have classic of the Argentine barbecue, found everywhere from the most exclusive restaurants to street food carts.
It’s made with bondiola, a boneless pork shoulder/neck cut marbled with fat that keeps it tender and juicy through slow grilling.
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Argentine Pork Shoulder Sandwich
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 410
Ingredients
- 1.5 kg of pork bondiola (shoulder), whole, uncut (about 3.3 lb)
- to taste of coarse salt
- to taste of chimichurri, for basting and serving (optional)
- 6 of French-style rolls or baguette pieces
- to taste of salsa criolla or sliced tomatoes, for serving (optional)
Instructions
- Salt the bondiola, season the whole piece with coarse salt before putting it on the heat.
- Prepare the embers, light the charcoal ahead of time and spread it across the grill floor so it heats evenly.
- Place the bondiola, set the whole, uncut piece on the grill.
- Cook slowly, let it cook for about 40 minutes, turning it gradually so it cooks evenly.
- Baste with chimichurri, throughout cooking, brush the bondiola with chimichurri so it doesn’t dry out.
- Check doneness, remove the bondiola once it’s fully cooked inside and browned outside.
- Slice, let it rest a few minutes and cut the bondiola into thin slices.
- Assemble the sandwich, place the bondiola slices inside the bread, add chimichurri or salsa criolla, and serve hot.
Tips for getting it right
- Cooking the bondiola whole, without cutting it beforehand, helps it stay juicy during the long cook.
- Basting it with chimichurri or marinade throughout cooking keeps it from drying out on the grill.
- Let the meat rest a few minutes before slicing, so the juices redistribute.
- Cut it into thin slices to make it easier to eat inside the bread.
Traditional variations
- Some grills marinate it beforehand with garlic, oregano, and white wine for extra flavor.
- It’s also made in the oven instead of on the grill, for a more practical version at home.
How to serve
Bondiola al pan is served hot, freshly sliced, inside a French-style roll with chimichurri or salsa criolla.
It’s a classic to eat standing up at any Argentine barbecue or street fair.
Recommended sides
- Chimichurri
- Salsa criolla
- Beer
Did you know?
Bondiola is a boneless pork cut from the neck/shoulder area, marbled with fat that keeps it especially tender and juicy when grilled.
Bondiola al pan is a fundamental dish of Argentine barbecue, found in both exclusive restaurants and city street food carts.
Frequently Asked Questions
It's a boneless pork cut from the animal's neck/shoulder area, marbled with fat that keeps it tender and juicy when cooked.
Cooking it whole helps it stay juicy during the long grilling time, keeping it from drying out.
Generally about 40 minutes on the grill, turning the piece gradually so it cooks evenly.
It's served inside a French-style roll, paired with chimichurri or salsa criolla.
