1. Slice the pork loin or pork chops thin, then pound with a meat mallet until even and very thin.
2. Whisk together beer, garlic, paprika, bay leaves, vinegar, salt, pepper, and pimenta moída.
3. Submerge pork in marinade, cover, and refrigerate overnight.
4. Remove pork from marinade, reserving the liquid. Quickly Pan-fry in batches over medium-high heat and sear on both sides, then leave them aside.
5. Once you have seared all of the pork, pour in the reserved marinade and deglaze the pan. Add back the cutlets and simmer for at least 3 minutes and to make sure that the pork has cooked, test the pork with a meat thermometer and make sure it reaches 165* degrees.
6. Serve the pork slices on papo seco rolls and make sure to add some of the sauce on top and enjoy immediately.

Notes: Overnight marinade is what sets this version apart from quicker versions that fry the pork first and build the sauce in the pan afterward.