How To Smoke Pork Tenderloin And Make It Into Pulled Pork

Smoking pork tenderloin and turning it into delicious pulled pork is a mouthwatering process that will leave your taste buds begging for more. With the right techniques and a bit of patience, you can create a tender and flavorful dish that will impress your friends and family. Here's a step-by-step guide to help you smoke pork tenderloin and transform it into delectable pulled pork.

Choosing the Right Pork Tenderloin

When it comes to smoking pork tenderloin, selecting the right cut of meat is crucial. Look for a pork tenderloin that is well-marbled with fat, as this will help keep the meat moist and tender during the smoking process. Additionally, try to choose a tenderloin that is uniform in size to ensure even cooking.

Preparing the Pork Tenderloin

Before you start smoking the pork tenderloin, it’s important to properly prepare the meat. Begin by trimming any excess fat from the tenderloin, as too much fat can lead to flare-ups during the smoking process. Next, season the tenderloin generously with your favorite dry rub. This will not only add flavor to the meat but also create a delicious crust as the tenderloin smokes.

Setting Up the Smoker

Prepare your smoker by filling the wood chip tray with your choice of wood chips. Popular options for smoking pork tenderloin include hickory, apple, and cherry wood. Preheat the smoker to a temperature of around 225°F (107°C) to 250°F (121°C) and ensure that the smoke is thin and blue before adding the pork tenderloin.

Smoking the Pork Tenderloin

Once the smoker is ready, carefully place the seasoned pork tenderloin on the grates. Close the lid of the smoker and allow the meat to smoke for approximately 1.5 to 2 hours, or until it reaches an internal temperature of 145°F (63°C). Remember to periodically check the smoker to ensure a consistent temperature and add more wood chips as needed to maintain a steady flow of smoke.

Transforming Into Pulled Pork

After the pork tenderloin has reached the desired internal temperature, carefully remove it from the smoker and allow it to rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender result. Once rested, use two forks to shred the smoked pork tenderloin into succulent, flavorful pulled pork.

Serving Suggestions

Now that you’ve transformed the smoked pork tenderloin into pulled pork, it’s time to enjoy the fruits of your labor. Pulled pork is incredibly versatile and can be served in a variety of ways. Consider serving it on a toasted bun with coleslaw for a classic pulled pork sandwich, or alongside your favorite barbecue sides such as macaroni and cheese, baked beans, or cornbread.

Whether you’re hosting a backyard barbecue or simply craving a delicious and satisfying meal, smoking pork tenderloin and turning it into pulled pork is a rewarding culinary experience. With the right techniques and a bit of patience, you can create a mouthwatering dish that will have everyone asking for seconds.