MacRibby

Yes, the name of this recipe is very close to something served seasonally by a well-known fast-food restaurant. Why wait all year for a delicious porky patty? On top of that, why eat one that's full of who knows what kinds of preservatives (and "meat") and was formed and frozen who knows when?

Please note that this recipe uses sous vide to cook the formed patty low and slow.

For the pork patty:

• 680 g pork shoulder, cut in 1/2" cubes (~1.5 lbs, kept as cool as possible without freezing; 93.09% total mass)
• 1/2 c crushed ice
• 12 g kosher salt (1.65% total mass)
• 1.2 g finely-ground black pepper (0.17% total mass)
• 6 g onion powder (0.83% total mass)
• 2.1 g garlic powder (0.29% total mass)
• 3 g smoked paprika (0.41% total mass)
• 14.6 g light brown sugar (2.00% total mass)
• 3 g liquid hickory smoke (0.41% total mass)

For the sandwich:

• club rolls
• your favorite BBQ sauce (I use Heinz original recipe)
• sliced white online
• sliced dill pickle