Dominican-Inspired Pulled Pork Sandwiches with Ponzu Thousand Island
Published Apr 13, 2026
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A Sweet, Tangy, and Gluten-Free Caribbean-Inspired Comfort Sandwich
If you’re looking for a sandwich that delivers bold flavor, juicy texture, and a touch of tropical flair, these Dominican-inspired pulled pork sandwiches are a must-make. Tender citrus-braised pork is piled high on toasted gluten-free buns and finished with crunchy cabbage and a creamy, tangy Ponzu Thousand Island dressing made with Marukan Premium Yuzu Ponzu.
Table of Contents
The combination of sweet guava, bright citrus, savory miso, and warm spices creates layers of flavor that feel both comforting and exciting. Perfect for casual entertaining, meal prep, or a weekend cooking project, this recipe brings big flavor with minimal hands-on time.
Why You’ll Love This Recipe
Bold Sweet-Savory Balance
Guava marmalade and citrus juices bring a subtle sweetness that perfectly complements the savory depth of the pork and miso.
Ultra-Tender, Fall-Apart Texture
Pressure cooking ensures the pork becomes incredibly juicy and shreddable, making it ideal for sandwiches.
Allergen-Friendly and Flexible
These sandwiches are naturally gluten-free, dairy-free, and nut-free, with an easy egg-free option using vegan mayonnaise.
Flavor Highlights
- Guava marmalade adds tropical sweetness
- Marukan Premium Yuzu Ponzu provides bright citrus and umami depth
- Miso enhances savory richness
- Cabbage and pickled onions add crunch and acidity
Each element works together to create a balanced bite that’s rich yet refreshing.
What You’ll Need
Ponzu Thousand Island Dressing
- Mayonnaise or vegan mayonnaise
- Marukan Premium Yuzu Ponzu
- Ketchup
- Lemon juice
- Finely minced onion or shallot
- Pinch of salt
Pulled Pork
- Pork shoulder or pork butt
- Salt and black pepper
- Marukan Premium Yuzu Ponzu
- Guava marmalade
- Gluten-free miso
- Chili paste or chili garlic sauce
- Garlic
- Oregano
- Ground cumin
- Lime juice
- Orange juice
- Chicken broth
For the Sandwiches
- Gluten-free sandwich buns or rolls
- Shredded cabbage
- Pickled red onions
- Fried plantains (optional)
Tips for the Best Pulled Pork Sandwiches
Toss Pork with Cooking Liquid
Mixing the shredded pork with some of the braising liquid keeps it juicy and intensifies the flavor.
Toast the Buns
Lightly toasted buns add structure and help prevent sogginess.
Layer for Texture
The creamy dressing and crunchy toppings balance the richness of the pork for a perfect bite.
Serving Suggestions
- Serve with fried plantains or sweet potato fries
- Pair with a light citrus or cabbage slaw
- Offer extra dressing on the side for dipping
These sandwiches also work beautifully as part of a build-your-own spread for gatherings.
Yes. Store the pulled pork in the refrigerator for up to 3 days and reheat gently with some of the cooking liquid.
You can braise the pork in a covered Dutch oven at about 300°F for 3–4 hours, or until fork-tender.
Apricot, peach, or mango preserves are great substitutes that maintain the sweet-tangy balance.
Use vegan mayonnaise in the dressing to keep the recipe fully egg-free.
Yes. Freeze it with some sauce in an airtight container for up to 2 months.
The Final Bite
These Dominican-Inspired Pulled Pork Sandwiches are a vibrant twist on a classic comfort food favorite. With tender citrus-braised pork, creamy Ponzu Thousand Island, and bright, crunchy toppings, they deliver the perfect balance of richness and freshness. Whether you’re feeding a crowd or simply want a flavor-packed sandwich night, this recipe is guaranteed to impress.
Dominican-Inspired Pulled Pork Sandwiches with Ponzu Thousand Island
Ingredients
Ponzu Thousand Island Dressing
- ½ cup mayonnaise or vegan mayonnaise
- 1 tablespoon Marukan Yuzu Ponzu
- 2 tablespoons ketchup
- 1 teaspoon lemon juice
- 1 teaspoon finely minced onion or shallot
- Pinch salt
- 2½ pounds pork shoulder or pork butt, cut into large chunks
- Salt and black pepper
- 3 tablespoons Marukan Yuzu Ponzu
- ½ cup guava marmalade
- 2 tablespoons gluten-free miso
- 1 tablespoon chili paste or chili garlic sauce
- 4 cloves garlic, minced
- 1 teaspoon dried oregano, (or 1 tablespoon fresh)
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- ½ cup orange juice
- ½ cup chicken broth
For the sandwiches
- 6 gluten-free sandwich buns or rolls
- 2 cups shredded cabbage
- Pickled red onions
- Fried plantains, optional for serving
Instructions
- Make the ponzu Thousand Island: Whisk all dressing ingredients together until smooth. Chill until ready to use (it thickens slightly as it sits).
- Season pork lightly with salt and pepper. In a bowl, whisk ponzu, guava marmalade, miso, chili paste, garlic, oregano, cumin, lime juice, orange juice, and broth. Add to the Instant Pot with the pork. Seal and cook on High Pressure for 70 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Remove the pork to a bowl and shred. Add some of the cooking liquid and toss to coat.
- Lightly toast gluten-free buns. Spread a generous layer of ponzu Thousand Island on both sides. Pile on the pulled pork, then top with cabbage and pickled onions.
- Serve with fried plantains if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
