Philly-Style Smoked Ribwich

This sandwich is a spin on the classic roast pork from Philly, keeping the core flavors and traditions while introducing the meaty, crusty goodness of a smoked rack of ribs. Sure, you could use a larger cut of pork and thinly slice it, but you’d be missing out on the crispy bark and those slow-smoked fatty bits that bring an explosion of flavors and textures. The slowly braised broccoli rabe soaks up the porky flavors, creating an earthy, spicy contrast to the rich pork and creamy provolone