Pulled Pork Rib Meat Ingredients
- I purchased Country Rib Meat, which comes broken up to be able to fit in my pressure cooker. Since the McRib is not on the bone, this will be the perfect choice meat for what we are using it for.
- The pressure cooker makes this process go by faster, but you can always slow cook in a crock pot or a pan with a lid.
- Pat your Rib Meat generously with our Dry Rub, cover it up and let it rest in the fridge. Over night would be best, but if you don't have time don't worry it'll still taste good.
- Toss your seasoned rib meat into the pressure cooker along with your water, chicken stock, vinegar, worcestershire and spicy mustard.
- DONOT put in the BBQ sauce at this stage or else it'll be a waste.
- Set pressure to 70kPa and timer for 20 minutes. Set it and forget it!
- Chop up your onion as shown to get nice slivered slices.
- Preheat your oven to 400°F [205°C]
- Get a baking pan with tin foil prepared. We're going to use that to bake our barbecue sauce into our pork later on.
- Once your pork is done, release the valve and let it steam out for a few minutes.
- Take your pork out and shred it. This part takes awhile. Put the shredded portions into the baking pan.
- Once you are all done, pour on about a cup of barbecue sauce and mix it all up well.
- Bake for 15 minutes in our preheated oven.
- Layer roughly 4oz [113g] of pulled pork rib meat onto a toasted bun
- Add your onion slivers and some pickle slices
- Optionally you can drizzle a bit more barbecue sauce, but it won't be necessary.
- Top it off with your bun and you got yourself a delicious homemade McRib.
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline and in no way represent any actual facts.