Sánguche de Chicharron

Crispy French roll stuffed with fried pork shoulder and topped with fresh pineapple Criolla, blended mango salsa de aji and roasted sweet potato.

Sánguche de Chicharron

Total TimeTotal Time:

ServingsServings: 10


5 cups pork shoulder, sub-recipe

10 rolls french roll, toasted

2½ cups pineapple criolla, sub-recipe

1¼ cups mango salsa de aji, sub-recipe

20 slices sweet potato, sliced, roasted


4 lbs pork shoulder, quartered

8 cups chicken stock

2 Tbsp salt, kosher

1 Tbsp black pepper, ground

2 ea. bay leaf, whole

2 Tbsp vegetable Oil


2 cups DOLE® Chef-Ready Cuts Pineapple Cubes

1 cup pickled red onion, sliced

¼ cup red jalapeños, sliced thin

¼ cup lime juice, fresh

2 Tbsp white vinegar

2 tsp salt, kosher


¼ cup onion, diced

2 Tbsp garlic, minced

1 cup Ai Amarillo pepper, diced

¼ cup lime juice, fresh

1 cup mango purée

1 Tbsp salt, kosher



  1. Preheat oven to 325° F.
  2. Using paper towels, pat dry the pork; season with salt and pepper.
  3. In a large Dutch oven, heat the olive oil over medium-high heat; sear pork on all sides until a golden crust forms.
  4. Add stock, pepper, salt and bay leaves; cover the pan and place in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with salt at midpoint in cooking, if needed.
  5. When the meat is fork tender let cool slightly then slice pork in ½ inch slices.
  6. Preheat fryer to 350° F.
  7. Add sliced pork to the fryer and fry for 2 minutes until brown with crispy edges.


  1. In a medium bowl, add all ingredients and stir until well combined.
  2. Cover bowl and allow to marinate at room temperature for 30 minutes before serving.


  1. In a medium pan, sauté onions, pepper and garlic until soft, about 3-5 minutes.
  2. Add lime, mango Purée and salt; bring to a simmer.
  3. Remove from heat; transfer to blender. Process until mixture is smooth and creamy.
  4. Cover and reserve in refrigerator until ready to use.

  1. TO SERVE: Place one sliced French roll on work surface and add ingredients in the following order and quantity to bottom half of roll: 
    a. 2 slices of sweet potato 
    b. ½ cup pork shoulder 
    c. 2 Tablespoons Mango Salsa de Aji 
    d. ¼ cup Pineapple Criolla
  2. Complete sandwich with top half of roll.

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