How To Smoke The Juiciest, Most Tender Pulled Pork Tenderloin: A Step-by-step Guide

Get ready for a tantalizing adventure as we explore the art of smoking pulled pork tenderloin. This culinary masterpiece offers a symphony of flavors that will leave you craving for more. Whether you’re a seasoned pitmaster or a barbecue novice, this comprehensive guide will equip you with the knowledge and techniques to create mouthwatering pulled pork tenderloin that will impress your taste buds and those of your loved ones.

Choosing the Right Cut of Pork

The foundation of a great pulled pork tenderloin lies in the selection of the meat. Opt for a pork tenderloin, which is a lean and flavorful cut that cooks evenly and stays moist. Look for tenderloins that are firm to the touch, have a deep pink color, and are free of any blemishes.

Seasoning the Pork

Once you have your pork tenderloin, it’s time to season it generously. A simple combination of salt, pepper, garlic powder, and smoked paprika will create a savory base. You can also experiment with other spices, such as cumin, oregano, or chili powder, to add a personal touch.

Preparing the Smoker

Preheat your smoker to 225-250°F (107-121°C). Use a combination of wood chips, such as hickory, applewood, or cherrywood, to impart a rich smoky flavor.

Smoking the Pork

Place the seasoned pork tenderloin on the smoker grate and insert a meat thermometer into the thickest part of the meat. Smoke the pork for 2-3 hours, or until the internal temperature reaches 145°F (63°C).

Wrapping the Pork

Once the pork reaches 145°F (63°C), wrap it in aluminum foil or butcher paper. This will help retain moisture and prevent the pork from drying out. Return the wrapped pork to the smoker and continue cooking for another 1-2 hours, or until the internal temperature reaches 195-205°F (90-96°C).

Resting the Pork

After the pork is cooked, remove it from the smoker and let it rest for at least 30 minutes before pulling. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy pulled pork.

Pulling the Pork

Use two forks or a pair of meat claws to pull the pork apart into bite-sized pieces. Discard any excess fat or sinew.

Serving the Pulled Pork

Serve the pulled pork on buns, tacos, or as a standalone dish. Top it with your favorite barbecue sauce, coleslaw, or pickles.

Additional Tips

• Use a water pan: Adding a water pan to the smoker will help maintain moisture and prevent the pork from becoming dry.
• Monitor the temperature: Use a meat thermometer to ensure that the pork is cooked to the desired internal temperature.
• Experiment with wood chips: Different types of wood chips will impart different flavors to the pork. Try experimenting with various combinations to find your favorite.
• Don’t overcook the pork: Overcooked pork will become tough and dry. Cook it until it reaches the desired internal temperature and then remove it from the smoker.

Summary

Smoking pulled pork tenderloin is a culinary adventure that yields a mouthwatering and flavorful dish. By following the steps outlined in this guide, you can create a pulled pork masterpiece that will tantalize your taste buds and become a staple in your barbecue repertoire.

Quick Answers to Your FAQs

1. What is the best wood to use for smoking pulled pork tenderloin?

• Hickory, applewood, and cherrywood are all excellent choices for smoking pulled pork tenderloin.

2. How long does it take to smoke pulled pork tenderloin?

• The smoking time will vary depending on the size of the tenderloin and the temperature of your smoker. Generally, it will take 2-3 hours to smoke the pork to 145°F (63°C) and another 1-2 hours to cook it to 195-205°F (90-96°C).

3. Can I smoke pulled pork tenderloin on a gas grill?

• Yes, you can smoke pulled pork tenderloin on a gas grill. Use a smoker box filled with wood chips to generate smoke.