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 works just as well; 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 both are typically grilled or roasted and then sliced thinly, neither cut is as well-suited for pulled pork as 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

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.

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 difficult for smoke to penetrate the meat properly during cooking. 

This is why we recommend using a sharp knife to trim 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.

Note: Pork loin is leaner than pork butt with less fat marbling to keep it moist during a long cook — which is why the braising stage later is so important. Don’t skip the fridge rest after the rub goes on.

Even an hour makes a difference — the salt draws into the meat slightly and the surface dries out which gives you better bark formation in the first smoke phase.

2. Initial Smoking

Preheat the smoker to 225°F and wait until it’s fully stabilized and the smoke is clean before the loin goes on. Place it directly on the grates, fat side up — as the fat renders, it bastes the top of the loin during the smoke phase.

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.

Around the 2.5-hour mark, the surface will have gone from the reddish-brown of the raw rub to a deeper mahogany. The fat cap will look glossy and slightly rendered. At 160–165°F, the bark will be set and dry to the touch — press it lightly, and it should feel firm. This is the point to move to the braise. Don’t wrap too early — if the bark is still soft or looks wet, leave it uncovered for another 30 minutes before wrapping.

4. Braising

Combine the apple juice and BBQ sauce in an aluminum pan. Place the loin in the pan — if you’re cooking two loins at once, split the liquid evenly between two separate pans rather than crowding them into one.

Cover tightly with foil but leave a small gap at the ends rather than sealing completely — this creates a tent rather than a full seal, allowing some steam to escape while keeping the loin moist.

The liquid should come about a third of the way up the sides of the loin — not submerging it, just enough to braise. Pour any resting juices back over the loin before covering.

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.

At 300°F in the covered pan, the loin will push through the stall faster than it would in an uncovered pan at 225°F — expect around 1–1.5 hours for this stage.

The liquid in the pan will be bubbling gently, and the smell of the BBQ sauce and apple juice caramelizing is the cue that the braise is working.

At 203–205°F the probe slides into the thickest part with almost no resistance. If it still meets tension, cover and give it another 20 minutes.

6. Rest And Shred

Remove from the heat and let rest for 30 minutes, still in the covered pan — the residual steam keeps it moist. When you uncover it, the loin will be noticeably darker from the braising liquid and will sag slightly when you lift it. That’s the sign it’s ready to shred.

Pull it apart with two forks or bear claws — the strands should separate easily and come away in long, moist pieces. If it’s shredding in short, dry chunks, it either needs more time or went slightly past 205°F. Strain the liquid from the pan, skim off the fat, and pour as much as you want back over the shredded meat before serving.

What Temperature Should You Smoke At?

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Start at 225°F and smoke to an internal temperature of 160°F, then wrap and increase to 300°F. The usual rule for smoked pork loin is to pull at 145°F — but that gives you a sliceable roast, not pulled pork. To shred it, you need to push all the way to 205°F. That’s the point where the connective tissue has broken down enough for the meat to pull apart cleanly.

How Long to Smoke Pork Loin for Pulled Pork?

4 hours at 225°F to 160°F, then wrapped in braising liquid at 300°F until it hits 203–205°F. Add 30 minutes’ rest. Total is around 5 hours. Always pull by temperature — not time.

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 and tenderize 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.

How to Store and Reheat Leftover Smoked Pulled Pork Loin

Store leftover pulled pork loin in an airtight container in the fridge for up to 4 days. It dries out faster than pulled pork butt due to the lower fat content — store it with some of the braising liquid in the container to keep it moist. Freeze for up to 3 months. To reheat, warm in a pan over low heat with a splash of apple juice or BBQ sauce, stirring occasionally until heated through. An oven at 300°F covered with foil for 15 minutes also works well. Avoid the microwave — it dries it out fast.

What Wood Should You Use For Pulled Pork?

redo wood keep links

I use cherry or apple for this cook — both give a mild, slightly sweet smoke that works with the pork without overpowering the BBQ sauce in the braise stage. Check out my full guide on wood for smoking pulled pork for more options. If you’re using a pellet smoker, I have a detailed smoked pork loin recipe here that includes a gravy to serve alongside.

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.

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What to Serve With Pork Loin?

Need some yummy sides for your smoked pork loin?

• Smoked Cornbread
• Smoked Cheesy Potatoes
• Smoked Corn
• See what else to serve with smoked pork loin here.

Smoke On!

Charlie

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