Restructured pork, char, tangy-sweet sauce, pickles. Nostalgia on a bun.

Copycat McRib Sandwich

Servings: 4

Preparation: 60m

Cooking: 40m

Skill Level: Intermediate

Ingredients:

1.2 kg pork shoulder, cubed (or ground pork 80/20)
1 tsp salt + ½ tsp pepper
1 tsp garlic powder + 1 tsp onion powder
1–2 tbsp cold water (to help bind)
4 hoagie-style soft buns
Sliced dill pickles & sliced onions

McRib-style BBQ Sauce

300 g ketchup
80 g brown sugar
50 ml apple cider vinegar
2 tbsp Worcestershire
1 tbsp Dijon mustard
1–2 tsp liquid smoke (start small)
1 tsp smoked paprika + pinch cayenne

Cooking Steps:

If using whole pork: grind once through medium plate. Mix with seasonings and a little cold water until tacky. If you have a vacuum pack or loaf pan, press into a 2–3 cm thick slab, cover, and refrigerate 2+ hours (helps set).

Slice slab into sandwich-sized ovals (or shape with ring mold). Sear on hot griddle or roast at 180°C / 350°F until internal 71–74°C. Brush with sauce and char or broil briefly.

Sauce: simmer sauce ingredients 8–10 min until thickened; adjust sweet/tang.

Assemble: bun → generous BBQ sauce → pork slab → extra sauce → onions → pickles → top bun.

Rating