Pork loin, which is also called pork loin roast, is a good meat to cook slowly.
We want to make one thing clear right away: pork loin is not the same as pork tenderloin. Both are boneless cuts that are somewhat lean, but there are a few key differences.
Long and thin, pork tenderloin is usually sold in cuts that weigh one pound or less. It is a little leaner than pork loin. Some stores sell pork loin in 2- to 4-pound cuts, and the bone is sometimes still in them.
Pork loin is bigger than pork tenderloin and has a little more fat. It will take longer to cook because of this. Because of these two factors, pork loin is a better choice for smoking. Learn how to smoke a pork loin with this expert guide.
Pulled pork loin smoked on a barbecue is a delicious way to enjoy this lean and flavorful cut. When done right, the pork emerges from the smoker succulent, smokey, and so tender it pulls apart with ease. But getting the temperature right is key to pork perfection Undercook it and you’ll end up with tough, chewy meat Go overboard on the heat and you’ll dry it out. So what’s the ideal temp for pulled pork loin before wrapping it up to finish?
Low and Slow Is Key
To achieve fork-tender pulled pork loin, the tried and true technique is low and slow smoking. This means maintaining a temperature of 225-250°F in your smoker and allowing the pork ample time to gently break down and become tender. The collagen in the meat needs time to melt and turn gelatinous.
For a boneless pork loin, which ranges from 2-4 pounds, the target time in the smoker before wrapping is about 2-3 hours. This allows the meat to soak up delicious smoky flavor while helping to render fat and begin the breakdown process.
Monitor the Internal Temp
Rather than going strictly by time, it’s best to monitor the internal temperature of the pork to know exactly when it’s ready for the next phase. Use an instant read digital thermometer to accurately check the temp.
The ideal internal temperature to pull the pork loin off the smoker is 145°F. This means the interior of the meat has warmed enough to sufficiently break down connective tissues while still maintaining moisture.
Going above 145°F at this stage runs the risk of drying out the lean cut of meat Remember, loin has less fat than other pork cuts like shoulder or butt to keep it juicy
Wrap It Up Tight
Once the pork loin hits 145°F, it’s time to wrap it up tightly in heavy duty aluminum foil. The foil wrapping serves a few important purposes:
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Traps in moisture as the pork finishes cooking
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Speeds up cooking time by holding in heat
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Allows pork to steam and tenderize in its own juices
Make sure to wrap the pork in two layers of foil to seal in moisture. Then return the foil-wrapped loin to the smoker until it reaches an internal temperature of 200-205°F.
This final phase of smoking while wrapped allows the meat to become fully tender while still staying nice and moist inside. Expect it to take 1-2 more hours to finish, but always rely on the thermometer for doneness.
Rest Time Is Crucial
After removing the smoked pork loin from the heat, it’s absolutely essential to let it rest before digging in. A rest time of at least 15-30 minutes gives time for the juices to redistribute through the meat.
If you skip the resting period, the pork will spill all its juices out when you slice or pull it. Cover it loosely with foil as it rests to keep it warm. The internal temp will continue rising 5-10°F as well.
Properly rested, you’ll end up with juicy, pull-apart smoked pork loin perfect for sandwiches, tacos, salads and beyond.
Step-By-Step Guide For Smoked Pulled Pork Loin
Follow this simple guide for foolproof pulled pork loin every time:
Ingredients:
- 2-4 lb boneless pork loin
- Dry rub of choice
- Apple juice or broth for moisture
- Wood chunks or chips – try apple, cherry or maple
Directions:
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Pat pork loin dry and coat all over with dry rub. Allow to sit for 15-30 minutes.
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Prepare smoker with desired wood for flavor. Heat to 225-250°F.
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Place seasoned pork loin in smoker and smoke for 2-3 hours until it reaches an internal temp of 140-145°F.
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Remove from smoker and wrap tightly in two layers of aluminum foil. Add a splash of apple juice or broth.
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Return foil-wrapped pork to smoker and cook until internal temp hits 200-205°F, about 1-2 hours more.
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Remove pork from smoker and let rest 15-30 minutes before unwrapping.
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Using two forks, pull pork apart into shreds. Moisten with reserved juices from foil.
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Pile pulled pork onto buns, tacos or rice bowls and enjoy!
Pork Perfection Tips
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Choose a boneless loin for ease of slicing or pulling after smoking. Bone-in loin works too but may take slightly longer.
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Use a water pan in your smoker to add moisture and prevent the lean pork from drying out.
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Spritz with apple juice or cider vinegar every 45-60 minutes for extra moisture and flavor.
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Add a disposable foil pan filled with juice, broth or water under the pork to catch drippings. Use to moisten pulled pork.
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Opt for a sweeter fruit wood like apple, peach, cherry or pecan to complement the pork.
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Pork loin has minimal fat, so smoke with the fat cap up to allow melting fat to baste the meat.
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Resist peeking! Lifting the lid frequently lets smoke and moisture escape.
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Use an insulated cooler wrapped in towels for a top-notch resting spot after smoking.
Alternate Option: Low and Fast Smoked Pork Loin
While low and slow is ideal, you can also smoke a boneless pork loin “hot and fast” at a higher heat of 275-300°F. This shortens the smoking time.
Season the loin well and smoke for only 1-2 hours until it hits 140°F internally. Then wrap in foil and continue cooking in the smoker or oven until 205°F. Rest and pull.
While quicker, the downside is you lose some of the deep smoke penetration and tenderizing effects. Sticking to low and slow yields the best pulled pork texture.
Serving Up Smoky, Succulent Pulled Pork Loin
Once you’ve nailed the perfect pulled pork loin, it’s time to pile it high on all your favorite dishes! Try it:
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On soft buns with pickle slices for classic pulled pork sandwiches
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Mixed with barbecue sauce for slider sandwiches
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Stuffed into empanadas or hand pies
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Topped over mac and cheese or baked potatoes
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In quesadillas, tacos or burritos
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On nachos, pizza or smoked pork flatbread
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Over rice bowls with veggies and Asian flavors
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In a salad with greens, fruit, nuts and tangy dressing
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Swirled into bean chili or pasta dishes for added protein
Leftover pulled pork also freezes very well for future meals. Simply portion it into freezer bags or containers leaving 1 inch headspace. Thaw in the fridge overnight before using.
Perfectly pulling off pork loin on the smoker means maintaining temperature control. Aim for 225°F, smoke for 2-3 hours until 140°F internal temp. Then wrap and finish to 205°F before resting. Follow these guidelines and you’ll turn out mouthwatering pulled pork loin ready to become the star of your next backyard barbecue.
How to Smoke Pork Loin
It’s easy to smoke a pork loin, which makes it a good choice if you’re new to smoking or just want to make something really tasty without putting in a lot of work.
How Long to Smoke Pork Loin
Smoking pork loin can take between 2 and 4 hours. It depends on the roast’s size and other things how long it will take to cook. A stuffed pork roast, for instance, may take longer to smoke. A thicker loin may take longer than a thinner one. It is strongly suggested that you use the probe on your Traeger grill or a MEATER wireless thermometer to keep an eye on the temperature. Chad Ward, a BBQ Champion who has won many awards, says that the pork should not be cooked past 145 degrees.
How & When to Wrap a Pork Butt in Foil & Place it Back in the Smoker – Baker’s BBQ
FAQ
When to wrap pork loin when smoking?
What temperature to pull pork loin off a smoker?
What is the best temp to shred pork loin?
How do you keep a pork loin moist when smoking?
What is the best temperature to smoke a pork loin?
The best temperature to smoke a pork loin (i.e. the cooking temperature) at is 225°F/107°C. Some people go higher in order to cook it quicker, but to achieve the most delicious results 225°F for between two and a half and three hours is your best bet.
What temperature do you smoke pulled pork?
At that point with traditional pulled pork, you would wrap and continue smoking with the fat side up until the pork reaches an internal temperature of 205ºF. Taking the pork to this temperature allows connective tissue and collagen to melt and turn into gelatin, keeping the meat moist and tender.
How long does it take to smoke a pork tenderloin?
To get the best results out of your smoked pork tenderloin, you should focus more on the internal temperature of the meat than the time it takes to cook it. The general rule of thumb is to cook your pork loin for at least half an hour per pound. So a 5 pound pork loin will need to smoke for at least 2.5 hours.
How long do you smoke a 5 pound pork loin?
So a 5 pound pork loin will need to smoke for at least 2.5 hours. Smoking your pork at the 225℉ temperature should allow it to reach the correct internal temperature. You should test its internal temperature regularly to ensure that the meat is cooking properly.