Hickory Mk Strings Recipe
Make Hickory Mk Strings Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub / Seasoning
Pork (Hickory MK strings)
Sauce & Finish
Method
Dry Rub / Seasoning
- 1
Combine rub
In a small bowl, whisk together kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and ground mustard until evenly blended.
Pork (Hickory MK strings)
- 2
Prepare pork
Pat the pork shoulder dry with paper towels. Trim any excessive silver skin or very large pieces of fat, leaving some fat for flavor and moisture.
- 3
Score and oil
Lightly score the surface of the pork in a shallow crosshatch (about 1/8" deep) to help the rub adhere. Rub the pork all over with the olive oil so the dry rub will stick.
- 4
Apply rub
Generously sprinkle and massage the prepared dry rub over the entire pork, pressing it into the scored surface and sides so it forms an even crust. Wrap the rubbed pork loosely and refrigerate 30–60 minutes for flavors to meld (or up to overnight for deeper flavor).
- 5
Low-and-slow cook
Preheat your oven to 275°F (135°C). Place the pork on a rack in a roasting pan or on a rimmed baking sheet lined with foil. Insert a probe thermometer into the thickest part if available. Roast for 3–4 hours, or until the internal temperature reaches about 195–203°F (90–95°C) and the meat is tender enough to pull apart with forks. If using a smoker, smoke at 225–250°F (107–121°C) with hickory chips for 4–6 hours until the same internal temperature is reached.
- 6
- 7
Shred into strings
Using two forks or meat claws, pull the pork apart into long, hickory-flavored strings (shreds). Remove any large pieces of fat. Transfer the shredded pork to a large bowl.
Sauce & Finish
- 8
Make finishing sauce
In a small bowl combine apple cider vinegar, hickory liquid smoke, barbecue sauce, and hot sauce if using. Whisk until smooth.
- 9
Toss with sauce
Pour about half the finishing sauce over the shredded pork and gently toss to coat. Taste and add more sauce as desired — you want moist, saucy strings but not swimming in sauce.
- 10
Finish and garnish
Transfer the Hickory MK strings to a serving platter. Sprinkle chopped fresh parsley over the top for color. Serve warm on slider buns, over rice, or alongside coleslaw and pickles.
