Our take on this Philadelphia culinary attraction is brine-cured for up to 3 days in brown ale, salt, sugar, garlic, and thyme, then roasted to produce a tangy and juicy pork sandwich topped with the traditional broccoli rabe and sharp provolone cheese.
Active preparation time: 45 minutes
Total time: 1 hour, 45 minutes + 1–3 days for brining
Serves: 2
Beer Brine
1½ cup (12 fl oz/355 ml) brown ale
¼ cup kosher salt
2 Tbs white sugar
1 bay leaf
Small bunch of fresh thyme (about ½ oz/14 g)
1 small onion, diced
2 garlic cloves, whole
Boneless pork loin, up to 3 lb (1.4 kg)
