Are you looking to switch up your pulled pork game?
Look no further than smoking a pork tenderloin!
While pork shoulder and pork butt are popular choices for pulled pork, a tenderloin can be just as delicious and flavorful.
With a few simple steps and some patience, you can create mouth-watering pulled pork from a tenderloin.
In this article, we’ll walk you through the process of smoking a pork tenderloin for pulled pork, including tips on wood choice, rubs, and cooking times.
Get ready to impress your friends and family with this tasty twist on a classic BBQ dish.
How To Smoke A Pork Tenderloin For Pulled Pork?
Step 1: Prepare the Pork Tenderloin
Before you start smoking your pork tenderloin, you’ll need to prepare it properly. Begin by trimming any excess fat from the meat. Then, apply your chosen dry rub liberally across the entire surface of the tenderloin.
Allow the meat to marinate in the rub for at least 30 minutes before placing it in the smoker.
Step 2: Choose Your Wood
The type of wood you use for smoking can have a significant impact on the flavor of your pulled pork. For pork tenderloin, we recommend using apple or hickory wood chips.
These woods will impart a sweet and smoky flavor that pairs perfectly with pork.
Step 3: Heat Up Your Smoker
Preheat your smoker to 225°F, and allow it to heat up for at least 15 minutes before adding the meat.
Once your smoker has reached the desired temperature, add your wood chips and place the pork tenderloin on the grill grates.
Step 4: Smoke the Pork Tenderloin
Smoke your pork tenderloin for approximately 1.5-2 hours per pound of meat, or until it reaches an internal temperature of 145°F.
During the smoking process, you can spritz the meat with apple juice or apple cider vinegar every 60-90 minutes to keep it moist and flavorful.
Step 5: Add BBQ Sauce
With about 30 minutes left in the smoking process, brush your pork tenderloin with BBQ sauce on all sides. This will give it a delicious caramelized crust and add some extra flavor to your pulled pork.
Step 6: Finish Smoking and Rest
Once your pork tenderloin has reached an internal temperature of 205°F, remove it from the smoker and wrap it tightly in aluminum foil.
Allow the meat to rest for at least 30 minutes before shredding it with a pair of forks. You can add more BBQ sauce or any other finishing sauce to your liking.
Choosing The Right Wood For Smoking A Pork Tenderloin
Choosing the right wood for smoking your pork tenderloin can make all the difference in the final flavor of your pulled pork. While there are many types of wood to choose from, some are better suited for pork than others.
Apple wood chips are a popular choice for smoking pork tenderloin. They impart a sweet and fruity flavor that complements the natural flavor of the meat. Apple wood also produces a mild smoke that won’t overpower the pork, making it perfect for those who prefer a more subtle smoky taste.
Hickory wood chips are another great option for smoking pork tenderloin. Hickory has a strong and bold flavor that pairs well with the natural sweetness of pork. It is also a hardwood, which means it burns slower and hotter than softwoods, producing better flavor and smoke.
If you want to experiment with different flavors, you can try mixing apple and hickory wood chips together. This will give your pulled pork a balanced and complex flavor profile that combines the sweetness of apple with the boldness of hickory.
Ultimately, the type of wood you choose will depend on your personal preferences and taste. It’s always a good idea to experiment with different types of wood to find the perfect flavor for your pulled pork. Just remember to use high-quality wood chunks or chips and keep an eye on your smoker’s temperature to ensure that your pork tenderloin is cooked to perfection.
Preparing The Pork Tenderloin For Smoking
Before you start smoking your pork tenderloin, it’s important to prepare it properly. This will ensure that the meat is flavorful, tender, and juicy once it’s done smoking.
Start by trimming any excess fat from the meat using a sharp knife. You can also remove the silver skin if you prefer. This will help the meat cook more evenly and prevent it from becoming tough.
Next, apply your chosen dry rub liberally across the entire surface of the tenderloin. Make sure to massage the rub into the meat so that it penetrates all the way through. You can use a store-bought rub or make your own at home using a blend of spices and herbs.
Once you’ve applied the dry rub, let the meat marinate for at least 30 minutes before placing it in the smoker. This will allow the flavors to penetrate the meat and infuse it with delicious smoky goodness.
When choosing your wood for smoking, consider using apple or hickory wood chips for pork tenderloin. These woods will impart a sweet and smoky flavor that pairs perfectly with pork.
Before adding the meat to the smoker, preheat it to 225°F and allow it to heat up for at least 15 minutes. This will ensure that the smoker is at the right temperature before you start smoking your pork tenderloin.
Once your smoker has reached the desired temperature, add your wood chips and place the pork tenderloin on the grill grates. Smoke your pork tenderloin for approximately 1.5-2 hours per pound of meat, or until it reaches an internal temperature of 145°F.
During the smoking process, you can spritz the meat with apple juice or apple cider vinegar every 60-90 minutes to keep it moist and flavorful. This will also help to prevent the meat from drying out.
With about 30 minutes left in the smoking process, brush your pork tenderloin with BBQ sauce on all sides. This will give it a delicious caramelized crust and add some extra flavor to your pulled pork.
Once your pork tenderloin has reached an internal temperature of 205°F, remove it from the smoker and wrap it tightly in aluminum foil. Allow the meat to rest for at least 30 minutes before shredding it with a pair of forks. You can add more BBQ sauce or any other finishing sauce to your liking.
By following these steps, you’ll be able to prepare your pork tenderloin for smoking like a pro and create mouth-watering pulled pork that everyone will love!
Applying The Perfect Rub For Flavorful Pulled Pork
To achieve flavorful pulled pork, it is essential to apply the perfect rub. A good pulled pork rub should have a balance of sweet and spicy flavors.
Start by blotting your pork roast dry with paper towels and applying a thin coating of mustard or hot sauce. This will help the rub adhere to the meat better. Then, place the pulled pork rub into a large metal shaker and apply the seasoning all over the roast. Be sure to get the rub into any nooks and crannies on the meat, but avoid leaving clumps behind. Even distribution is key to the perfect pulled pork!
For the best results, use a rub that includes brown sugar, smoked paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper. Dark brown sugar can be used instead of light brown sugar to give the pork a richer flavor. Smoked paprika is highly recommended for its smoky flavor that complements the meat well.
Once your pork tenderloin is coated in the rub, let it marinate for at least 30 minutes before smoking. This will allow the flavors to penetrate the meat and enhance its taste.
Setting Up Your Smoker For Optimal Cooking
To ensure that your pork tenderloin is cooked to perfection, it’s important to set up your smoker for optimal cooking. Here are some tips on how to do that:
1. Use a Digital Thermometer
Most built-in smoker grill thermometers are cheaply made and notoriously inaccurate since they only measure the temperature at the top of the grill rather than where the food is. That’s why we recommend buying a digital air probe, which functions as an “oven” thermometer, accurately tracking the temperature fluctuations as coals burn down, airflow is adjusted, and fuel is added.
Because the temperature inside smoker grills can vary widely from end to end, we also recommend drilling a small hole in the door at each end of the cooking chamber, as close to where the food will be as possible, so that you can easily insert the probes without lifting the lid.
2. Set Up a 2-Zone Cooking Area
The secret to temperature control on a grill almost always means using a 2-zone setup. This means that you create two different temperature zones on your grill by placing all of your coals on one side of the grill and leaving the other side empty.
For smokers, it’s important to get a small hot fire that makes clean “blue” smoke rather than billowy white smoke. You can achieve this by using a charcoal grill or smoker.
3. Wait for the Right Temperature
To avoid creosote on your food, wait until the cooking chamber is at the right temperature before you add your food. This type of smoker can give off way more smoke in the early stages than a charcoal smoker, and it’s definitely not the type of smoke you want to flavor your food.
4. Add Moisture to the Smoke
To ensure your pork tenderloin absorbs that delicious smoky flavor, add moisture to the smoke and meat. This can be done by either placing a metal rack over the coals in the firebox and adding a water pan on the grate or spritzing your meat with a bit of water or apple juice.
By following these tips for setting up your smoker for optimal cooking, you’ll be able to smoke a pork tenderloin for pulled pork that is full of flavor and perfectly cooked every time.
Monitoring The Temperature And Cooking Time
Monitoring the temperature and cooking time is crucial when smoking a pork tenderloin for pulled pork. As mentioned earlier, the internal temperature of the meat is the key to achieving tender and juicy pulled pork.
Use a digital meat thermometer to monitor the temperature of the pork tenderloin throughout the smoking process. Insert the thermometer into the thickest part of the meat, being careful not to touch any bones.
When smoking a pork tenderloin, it’s important to maintain a consistent temperature of 225°F. This will ensure that the meat cooks evenly and retains its moisture.
The cooking time will vary depending on the weight of your pork tenderloin. As a general rule of thumb, plan on smoking your pork tenderloin for around 1.5-2 hours per pound of meat.
It’s also important to note that after about 1.5-2 hours of smoking, you’ll want to wrap your pork tenderloin in aluminum foil along with some braising liquid. This will help keep the meat moist and prevent it from drying out.
Once you’ve wrapped your pork tenderloin, continue smoking it until it reaches an internal temperature of 205°F. At this point, remove it from the smoker and allow it to rest for at least 30 minutes before shredding it with a pair of forks.
By monitoring the temperature and cooking time, you’ll be able to achieve perfectly smoked pork tenderloin that’s ready to be transformed into delicious pulled pork.
Resting And Shredding The Smoked Pork Tenderloin
After removing the smoked pork tenderloin from the smoker, it’s essential to let it rest for at least 30 minutes before shredding it. Resting the meat allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender pulled pork.
Cover the pork tenderloin loosely with aluminum foil during the resting period to prevent the surface from cooling off too quickly. Place the meat on a cutting board with a “gravy groove” or a rimmed baking sheet pan to catch any juices.
Once the resting period is over, it’s time to shred the meat. Using a pair of forks, gently pull the pork apart into small pieces. You can also use your hands if you prefer.
As you shred the meat, discard any excess fat or gristle that you come across. Once you’ve finished shredding the entire pork tenderloin, you can add more BBQ sauce or any other finishing sauce to your liking.
Serve your pulled pork on buns or as a topping for baked potatoes, nachos, or salads. The possibilities are endless!