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JCR150 | May 17, 202003:49 PM     3

Hi I'm from RI and haven't been to Philadelphia in over a decade, but recently had a hankering for what I still to this day consider to be the best sandwich I've ever had in my life the last time I visited the city. I believe it was referred to as an Italian pork sandwich. I remember it was fairly messy, heavily spiced, drippy in a good way, and loaded with super sharp provalone and some bitter greens. My question is, to make this at home, I'm inclined to slow roast or braise a pork shoulder/butt, but most of the recipes I see online call for pork loin which would not result in the texture I remember eating I wouldn't think. And some call for rabe and others spinach or mustard greens. Can anyone shed some light on the proper way to recreate this masterpiece? Shoulder or loin, italian roll or baguette, rabe or spinach or mustard greens, and ideal cheese brand? Toasted or not? I remember it being fantastic but cant recall the specifics. Thanks!

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