How to Smoke a Pork Tenderloin for Pulled Pork Perfection

Smoking a pork tenderloin to make mouthwatering pulled pork may sound intimidating but it’s easier than you think with the right techniques. When smoked low and slow pork tenderloin transforms into succulent, fall-apart shredded meat that makes for incredible sandwiches, tacos, nachos and more. Follow this guide and you’ll be a pulled pork pitmaster in no time.

Choosing the Right Pork Tenderloin

The first step is selecting the right cut of meat. Look for a pork tenderloin that’s around 1 1⁄2 to 2 pounds. Anything larger may not fit well on your smoker. Opt for a tenderloin with good marbling meaning thin streaks of fat distributed throughout the meat. The fat bastes the pork from within as it smokes keeping it incredibly moist and flavorful.

Make sure the tenderloin is uniform in size and shape. This ensures it will cook evenly from end to end. Stay away from oddly shaped tenderloins with thick and thin sections.

Prepping the Pork for the Smoker

Before firing up the smoker, you need to get the pork ready. Start by trimming off any large chunks of fat, silver skin or sinew with a sharp knife. Some marbling is good, but too much external fat can lead to flare ups.

Next, make a simple dry rub. A classic combination is 1 tablespoon each of paprika, brown sugar, garlic powder, onion powder, 1 1⁄2 teaspoons of kosher salt and 1 teaspoon of black pepper. Mix the ingredients together, then generously coat the entire pork tenderloin. The rub adds a flavorful, textured bark as the meat smokes.

Finally, let the pork rest for 30 minutes up to overnight in the fridge so the rub can penetrate deeply. The longer it sits, the more flavorful it will be.

Firing up the Smoker

With the pork prepped, it’s time to start smoking. Set up your smoker for indirect cooking at 225°F using your favorite hardwood like hickory, apple or cherry. Avoid mesquite, which can easily overpower pork. Add a water pan if your smoker has one to help regulate moisture.

Allow 20-30 minutes for the smoker to preheat fully. You want a clean, thin blue smoke before adding food. Thick white smoke means incomplete combustion that can impart a bitter taste.

Smoking the Pork Tenderloin

Once the smoker is ready, carefully place the tenderloin on the grate over indirect heat, away from the coals or heating element. Insert a probe thermometer into the thickest part of the meat, close the smoker and let it cook undisturbed.

Maintain the temperature at 225°F as closely as possible. Add more charcoal or wood chunks as needed. The pork will take around 2-2 1⁄2 hours to reach 145°F internal temperature. This is the USDA-recommended safe finishing temp for intact pork.

Spritz the tenderloin with apple juice or cider vinegar every 45 minutes to help form a nice bark and add subtle flavor.

Taking the Pork to Pulling Temps

Once the pork hits 145°F, remove it from the smoker but don’t pull it apart yet. You need to take it to a higher internal temp for shredded pork.

There are two options for this crucial step:

Option 1 – Oven Finish

Wrap the smoked tenderloin tightly in foil and finish cooking in a 225°F oven until it reaches 203°F internal temperature. This should take 60-90 minutes. The foil traps steam to briskly bring the meat up to ideal pulling temperature while keeping it moist.

Option 2 – Smoker Finish

Return the tenderloin to the smoker and continue cooking until 203°F. Maintain the temperature at 225-250°F and monitor closely to prevent overcooking. Adding broth or apple juice to the smoker water pan prevents the pork from drying out. This method takes longer, but intensifies the smoke flavor.

Resting, Pulling and Saucing the Pork

Whether you used the oven or smoker to finish cooking, always let the pork rest wrapped in foil for at least 30 minutes before pulling. This allows the juices to redistribute so they don’t drain out when you shred the meat.

Next, dig in with forks or bear claws and gently pull the tenderloin into thin strands and chunks. Take care not to over-shred into tiny bits. A mix of shred sizes gives pulled pork better texture.

At this point you can serve the pork as-is, or mix it with your favorite barbecue sauce. A tangy, vinegar-based sauce works best to cut through the richness. Serve the juicy pulled pork on buns, over baked potatoes or mac and cheese, stuffed into empanadas or tacos, or enjoy it straight out of a bowl.

Smoker Temperature Troubleshooting

Maintaining a steady 225°F can be tricky with some smokers. If the internal temperature creeps above 250°F, spray water on the coals or wood chips to cool it down. If the temp drops below 200°F, add more fuel. Small adjustments are key to keeping the temperature consistent.

Handy Pork Tenderloin Smoking Tips

• Let the pork rest after applying the rub to allow the flavors to penetrate fully.

• Use a water pan in the smoker for extra moisture. Fill it with broth, juice or cider for added flavor.

• Spritz the pork every 45 minutes with a 50/50 mix of apple juice and cider vinegar. This gives a subtle sweet/tangy flavor.

• Always monitor internal temp, not time, to judge doneness. Use a wireless thermometer for easiest tracking.

• Rest the smoked pork at least 30 minutes before pulling to retain juices.

• Pull pork with bear claws or forks. Do not use a knife or meat shredder which gives a mushy texture.

Smoking a pork tenderloin into succulent pulled pork does take some time, but the results are well worth the wait. With the right preparation, temperature control and patience, you can make restaurant-quality shredded barbecue pork right in your own backyard smoker. Impress your family and friends with your newfound mastery of smoking pork tenderloin. Before you know it, you’ll be asked to cater neighborhood block parties and other events with your signature smoked pulled pork.