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Ingredients

• 1.5 kg Pork Shoulder (Bondiola) (boneless, trimmed, sliced thin after cooking)
• 2 tbsp Olive Oil (for seasoning pork and grilling)
• 1 tsp Kosher Salt (seasoning pork)
• 1 tsp Black Pepper (freshly ground)
• 1 cup Fresh Parsley (packed, finely chopped)
• 1/2 cup Olive Oil (for chimichurri) (extra virgin preferred)
• 2 tbsp Red Wine Vinegar (adds acidity to chimichurri)
• 3 cloves Garlic (minced)
• 1 tsp Dried Oregano (preferably Argentine oregano)
• 1/2 tsp Red Pepper Flakes (optional heat)
• 1/2 tsp Salt (for chimichurri) (adjust to taste)
• 1/4 tsp Black Pepper (for chimichurri) (freshly ground)
• 4 pieces Crusty Baguette or Rolls (split lengthwise, optional toast)
• 4 slices Provolone Cheese (optional, melts nicely)
• 1 large Tomato (sliced)
• 4 pieces Lettuce Leaves (crisp, washed)

Instructions

1. Make Chimichurri

   In a mixing bowl combine chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Stir well and let sit for at least 15 minutes to meld flavors.

   Time: PT15M

2. Season the Pork

   Pat the pork shoulder dry, rub with 2 tbsp olive oil, then sprinkle evenly with kosher salt and black pepper. Let sit at room temperature for 5 minutes.

   Time: PT5M

3. Preheat Grill

   Preheat grill or grill pan to medium‑high heat, about 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

4. Grill the Pork

   Place the pork on the hot grill. Cook 6‑8 minutes per side, or until an internal temperature of 145°F (63°C) is reached. Use a meat thermometer to check. Once done, remove and tent with foil for 10 minutes.

   Time: PT30M

   Temperature: 400°F

5. Slice the Pork

   After resting, slice the pork thinly against the grain for maximum tenderness.

   Time: PT5M

6. Toast the Bread

   While the pork rests, lightly brush the inside of the baguette halves with a little olive oil and toast on the grill for 1‑2 minutes until golden.

   Time: PT2M

   Temperature: 400°F

7. Assemble the Sandwich

   Spread a generous layer of chimichurri on the bottom half of each roll. Layer sliced pork, a slice of provolone (if using), tomato slices, and lettuce. Drizzle extra chimichurri on top if desired.

   Time: PT5M

8. Serve

   Close the sandwich, cut in half if desired, and serve immediately while warm.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

3 g