Arby’s Pork Belly Sandwich Copycat Recipe? I know, I know. This isn’t a copycat recipe site, right? Well, it is now because you are going to want to know how to make one of these. Why? Because Arby’s has released a limited-time offer Smokehouse Pork Belly Sandwich for the month of October and this bad boy is a game changer. It’s so succulent and rich that rolling your eyes back and audibly groaning in delight after the first bite is not only allowed but encouraged. I’m a proud card-carrying member of Arby’s Meat Crafter group (join here), so it only seemed natural for me to partner with Arby’s and celebrate this smoky secret indulgence and its entrance into the quick-service world.
Now, for the recipe. This glorious concoction of meat, bun, onion straws and condiments is so good that you’re going to want it well beyond its October in-store availability. Trust me. So I’m here to help out with my Arby’s Pork Belly Sandwich Copycat Recipe.
2 lbs center cut pork belly
Salt and pepper
Your favorite BBQ rub
6 star cross buns
1/2 lb smoked cheddar cheese
1/2 cup mayonnaise
1/2 cup your favorite smoky BBQ sauce
6 ounces onion straws
~Makes enough for six sandwiches
In the forefront up there is the center cut of the pork belly (the rest of the belly is stacked up behind it). Why the center cut and not the ends? The ends would work just fine too, but the center cut is more uniform. Here is that glorious center cut of pork belly:
Some of you are looking at that and thinking, “Isn’t that just bacon?” Well, yes and no. Pork belly has to be cured to become bacon. This is uncured, or raw pork belly. Before I can smoke it, I need to season it. Hit the belly with the salt and pepper and your favorite BBQ rub:
I placed the seasoned pork belly, fat side down, into a smoker. In this case, the smoker is my Kamado with a plate setter between the fire and hickory wood. The temp inside the Kamado/smoker is 300 degrees.
After about an hour, the pork belly is a lovely golden color:
After 2 hours, the pork belly is browning up nicely:
And after 2.5 hours, we’re ready to pull it off the smoker:
How do I know it’s ready to come off? I checked it with a probe thermometer. Target temp here is 185-195, but it would still be delicious at 195 or even 205. Pork belly is oh so forgiving:
Now time to make our sandwich. First up, toast the buns. Coat the flat sides of the buns with spray oil to keep them from burning and toast them up. To assemble, mayonnaise goes on the bottom then cheese, the pork belly is next followed by the BBQ sauce, onion straws and the top bun:
And a close up after that BBQ sauce dripped onto the butcher paper:
And here is a picture of the Arby’s Smokehouse Pork Belly Sandwich (and some curly fries) that inspired it all:
There you have it. Save yourself the time of finding pork belly (few places carry it raw) and the two and a half hours of cook time and prep, and get one of Arby’s Smokehouse Pork Belly Sandwiches while they’re still available! Once they’re gone, then drive all over town to find pork belly and spend an afternoon next to the smoker using my copycat recipe.
I worked with Arby’s on this post and contest.
As usual, if you have any questions or comments, feel free to leave them below or send me an email and don’t forget to submit your best pic of a Smoked Meat Sandwich on and Twitter using #TheMeatCrafters before October 31st!
- 2 lbs center cut pork belly
- Salt and pepper
- Your favorite BBQ rub
- 6 star cross buns
- Spray oil
- ½ lb smoked cheddar cheese
- ½ cup mayonnaise
- ½ cup your favorite smoky BBQ sauce
- 6 ounces onion straws
- Season the pork belly with salt, pepper and BBQ rub
- Place belly, fat side down in a 300 degree smoker with hickory wood on the coals
- Smoke until the belly is between 185-195 degrees (about 2.5 hours)
- Toast the buns by spraying the bottoms with spray oil and wait till they get golden brown
- Put mayo on the bottom bun then top with cheese, belly, BBQ sauce and onion straws in that order and the top bun