Smoking a Pork Loin for Pulled Pork (It’s Just As Tasty as Pork Butt)

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We all LOVE pulled pork! It’s perfect in a burger, tacos, or even just on its own! It is so juicy that you barely need to add any sauce!

But you might be wondering if you can make smoked pulled pork with pork loin or pork tenderloin?

Most people will recommend using pork shoulder or pork butt. However, those aren’t the only options available for making excellent pulled pork. We have tested both cuts and found that pork loin can work just as well, and you can find the recipe below.

Pork Tenderloin Vs Pork Loin – Which Should You Use?

Pork loin is different from the pork tenderloin cut. While their names are similar, they’re often mistaken for being the same cut of meat.

While they are both typically grilled or roasted and then sliced thinly, neither of these cuts is perfect for pulled pork compared to pork butt or shoulder. However, if you’re looking to enjoy pulled pork without all the extra calories, we have some good news. After extensive testing and tweaking, we successfully created some delicious pulled pork using pork loin. We have included the recipe below for your reference.

However, we found it challenging (literally) to cook a pork tenderloin to the point where it could be pulled and shredded, despite trying various cooking methods, including smoking, slow cooking, and braising. But it usually ended up dry, so we recommend just using tenderloin for quick cooks and slicing it.

What You Need

  • Pork Loin
  • Apple Juice
  • BBQ Sauce
  • Dry Rub – Store-bought or use the ingredients below to make your own
  • Brown Sugar
  • Kosher Salt
  • Smoked Paprika
  • Ground Black Pepper
  • Cumin
  • Onion Powder
  • Garlic Powder
  • Cayenne Pepper/ Chili Powder

Smoked Pork Loin Pulled Pork Recipe

1. Prepare The Rub

You may need to trim the loin. However, pork loin is usually pretty lean. If you flip the piece of pork over, you’ll notice that the underside may have a thick layer of fat.

This fat adds flavor to meat and keeps it moist and juicy while cooking. However, if the layer of fat is too thick, it becomes quite difficult for the smoke to penetrate the meat properly during the cooking process. 

This is why we recommend using a sharp knife to trim away some of the excess fat. You don’t want to get rid of the entire fat cap, because it helps add moisture and flavor, but you’ll want to thin out that layer of fat.

If you’re making your rub, mix the ingredients in a bowl. Then coat the pork loin and place in the fridge for at least an hour.

2. Initial Smoking

Preheat the smoker at 225°F for 10-15 minutes and place the meat on the grill and close the lid.

3. First Cook

Let the cut of meat cook or smoke for around 4 hours, or until its internal meat temperature reads 160°F – 165°F. Be sure to use a meat thermometer to monitor the temperature.

4. Braising

Combine the apple juice with the BBQ sauce in an aluminum pan, place the pork in the tray and cover with foil.

5. Final Cook Phase

Increase the temperature to 300°F and allow to cook until the pork reaches an internal temperature of 203°F-205°F.

6. Rest And Shred

Remove the meat from the heat and allow it to rest for approximately 30 minutes before placing the pork loin in a bowl. Then shred it with a pair of forks or bear claws. You can add the sauce from the aluminum pan to the pulled pork if you want it more saucy.

What Temperature Should You Smoke At?

To ensure you smoke your pork loin correctly, you should start at 225°F. Once you reach an internal temperature of 160°F, wrap the pork and increase the temperature to 300°F

Now, the usual consensus is that pork loin should be taken off the heat once its internal meat temperature measures 145°F. However, you do not want to follow this rule if you’re looking to shred your pork loin.

This is the ideal temperature to strive for when cooking pork loin. But you will not be able to shred the meat properly if it’s only cooked to 145°F. 

Smoked pork loin needs to reach an internal temperature of 205°F to shred it perfectly. This is because the point at which the connective tissue and gelatine have broken down.

How Long to Smoke Pork Loin for Pulled Pork?

It takes about 5 hours to cook the pork loin for pulled pork. First, cook the pork low and slow at 225°F for approximately 4 hours, allowing it to reach an internal temperature of around 160°F.

Then, the pork is wrapped and placed in braising liquid, and cooked at 300°F until the internal temperature reaches 203°F-205°F. Allow at least 30 minutes for resting, then it’s time to add your sauce and shred the pork.

If you prefer to cook at 220°F, a pork loin cooks at a rate of 35 minutes per pound. However, as mentioned above, it is essential to monitor the internal temperature of the meat.

Should You Brine the Meat?

While I don’t brine the pork loin in this recipe, you can try it if you like. The goal is to season the meat while tenderizing the pork loin simultaneously. As a result, when you leave your pork in the brine, you not only flavor it, but also increase its moisture content.

If you plan to add a finishing sauce or BBQ sauce to your pulled pork after shredding it, then you don’t need to bother with the brining process, as it will add flavor and moisture.

Flavor — The Importance of a Good BBQ Rub and Your Wood Choice

While you can skip the brine, you should never underestimate the importance of a good rub. A dry rub is pretty much essential for every smoked meat recipe.

And the great thing about them is that while you can certainly buy a bottle at your local shops, it’s usually easier just to whip up your DIY dry rub.

Homemade Dry Rub

  • ½ cup brown sugar
  • 4 teaspoon fresh cracked black pepper
  • 4 teaspoon Kosher salt
  • 4 teaspoon garlic powder
  • 3 teaspoon onion powder
  • 2 teaspoons cayenne pepper
  • 3 teaspoon paprika

Combine all of the dry ingredients and store them in a large mason jar. DIY dry rubs are great because they are easy to make and can be kept for one to two months.

What Wood Should You Use For Pulled Pork?

We recommend using a mild wood like cherry wood applewood for pulled pork. Since we’re working with pork, try not to use stronger woods like hickory or mesquite, as it will become the dominant flavor.

Smoking meats with different types of wood chips can drastically affect the meat’s overall flavor. So feel free to experiment with all of the different kinds of wood available. This will help you find out how flavor combinations you enjoy and work best for the protein your cooking.

Using a Pellet Smoker?

Want to use a pellet smoker? We gave a detailed recipe here for smoked pork loin, it also includes a delicious gravy to serve with it.

📌 Did you try this recipe?

Have you made this delicious recipe and loved it?

I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.

What to Serve With Pork Loin?

Need some yummy sides for your smoked pork loin?

Smoked Pulled Pork Loin

Charlie
Want to use smoked pork loin for your pulled pork? We will show you how with this recipe
5 from 3 votes
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Appetizer, Dinner, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill
Servings 10 servings
Calories 489 kcal

Equipment

  • Smoker

Ingredients
  

  • 3-5 lbs Pork Loin
  • 1.5 cups apple juice
  • 1.5 cups BBQ Sauce

Dry Rub Ingrediants

  • ½ cup brown sugar
  • 4 teaspoon fresh cracked black pepper
  • 4 teaspoon Kosher salt
  • 4 teaspoon garlic powder
  • 3 teaspoon onion powder
  • 2 teaspoons cayenne pepper
  • 3 teaspoon paprika

Instructions
 

  • If your making your own rub, mix together the ingredients in a bowl. Then coat the pork loin and place in the fridge for at least an hour.
  • Preheat the smoker at 225°F for 10-15 minutes and place the meat on the grills and close the lid.
  • Let the cut of meat cook or smoke for around 4 hours, or until its internal meat temperature reads 160°F – 165°F. Make sure you use a meat thermometer to monitor this.
  • Combine the apple juice with the BBQ sauce in a aluminum pan, place the pork in the tray and cover with foil.
  • Increase the temperature to 300°f and allow to cook until the pork reaches an internal temperature of 203°F-205°F.
  • Take it off the heat, and allow the meat to rest for around half an hour before placing the pork loin in a bowl. Then shred it with a pair of forks or bear claws. You can add the sauce from the aluminum pan to pulled pork if you want it more saucy
Keyword pork loin, pulled pork

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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5 thoughts on “Smoking a Pork Loin for Pulled Pork (It’s Just As Tasty as Pork Butt)”

  1. 5 stars
    Hi…I followed the recipe and the pork came out perfect so juicy and tender and we were able to pull it!
    We did use two loins, instead of using a cup of apple juice and a cup of BBQ for each, they split the 2 cup total for each loin
    Then we wrapped the loins tight, they made a boat for them and then he covered them, but the ends were exposed. It was more like a tent than a wrap.

  2. 5 stars
    This recipe was a total hit—so juicy, smoky, and packed with flavor! We used pork loin and it shredded beautifully. Definitely adding this to our smoker rotation. Thanks for sharing such a great method!

    1. Thanks so much! I’m stoked to hear it turned out well for you! Pork loin can be such an underrated option for pulled pork—glad you gave it a go. Appreciate you being here and happy smoking!

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