Smoking a pork tenderloin and turning it into pulled pork may sound intimidating, but it’s actually quite easy with the right techniques. Pork tenderloin has a mild flavor that takes on smoke beautifully. When smoked low and slow, it becomes fall-apart tender and makes for delicious pulled pork sandwiches and tacos.

In this comprehensive guide, I’ll walk you through the entire process of smoking a pork tenderloin from start to finish. Here’s what we’ll cover:

• Benefits of Smoking Pork Tenderloin
• Choosing the Right Pork Tenderloin
• Prepping the Pork Tenderloin
• Making a Dry Rub
• Setting Up Your Smoker
• Smoking Times and Temperatures
• Wrapping and Braising
• Pulling and Saucing the Pork
• Serving Suggestions

Follow these simple steps and tips for the most juicy, flavorful pulled pork you’ve ever tasted. Let’s get smoking!

Benefits of Smoking Pork Tenderloin for Pulled Pork

While pork shoulder is the traditional cut used for pulled pork, pork tenderloin has some advantages:

• Lower fat content – Pork tenderloin is extremely lean, meaning your pulled pork will have less fat and calories.

• Mild flavor – The tenderloin absorbs smoke and seasoning beautifully without being overly porky

• Cooks faster – A 2 lb tenderloin takes only 3-4 hours to smoke vs. 8-12 for a shoulder.

• Less wastage – No large fatty areas to trim off like with a shoulder.

So if you’re watching your fat intake or want pulled pork in a hurry, a smoked tenderloin is the way to go.

Choosing the Right Pork Tenderloin

When selecting a pork tenderloin for smoking, keep these things in mind:

• Weight – Choose tenderloins between 1-2 lbs. Anything larger may not cook evenly.

• Shape – Look for an evenly shaped tenderloin versus one that tapers dramatically.

• Color – Opt for a tenderloin with some marbling versus very lean. A little fat ensures juicy meat.

• Freshness – Select tenderloins that look moist with no dry spots. Avoid any with an off smell.

Getting the right size and shape of tenderloin will help ensure you get juicy, pullable meat at the end.

Prepping the Pork Tenderloin

Before smoking, the pork tenderloin needs to be prepped:

• Trim – Use a sharp knife to trim off any excess fat or silver skin.

• Season – Rub the tenderloin all over with a dry seasoning blend.

• Rest – Let the seasoned tenderloin rest for 15-30 minutes so the rub can penetrate the meat.

Proper trimming and seasoning at this stage is key for flavorful smoked pork.

Making a Dry Rub

Homemade dry rub adds tons of flavor. Try this all-purpose rub:

• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon mustard powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper

Simply mix the ingredients and generously coat the pork tenderloin. Store any extra rub in an airtight container.

Setting Up Your Smoker

Before smoking, you’ll need to prep your smoker:

• Fuel – Use wood chips, chunks or pellets. Good options are hickory, apple, cherry.

• Water pan – Having a water pan or spritz bottle helps keep the meat moist.

• Heat – Heat your smoker to 225-250°F before adding the meat.

• Smoke – Thin blue smoke is ideal when the pork hits the smoker.

With your smoker ready to go, it’s time for the fun part – smoking that pork!

Smoking Times and Temperatures

When smoking a pork tenderloin, there are two phases:

Phase 1: Low and Slow

• Temp: 225-250°F

• Time: 2-3 hours

• Internal temp: 145-160°F

This first low and slow phase adds smoke flavor and starts breaking down the meat. Spritz with apple juice or broth every 45-60 minutes.

Phase 2: Wrapped and Braised

• Temp: 275-300°F

• Time: 1-2 hours

• Internal temp: 200-205°F

After the initial smoke, wrap the tenderloin and braise it until fork tender. This gives you juicy, pullable meat.

Wrapping and Braising the Pork

Before phase two, prepare a braising liquid. Try apple cider vinegar, juice, broth or water with a little brown sugar, Worcestershire sauce or BBQ sauce. Wrap the smoked tenderloin tightly in foil with braising liquid and return to the smoker. The steam will break down the meat. Cook until a fork inserts easily and the internal temp hits 200-205°F.

Pulling and Saucing the Pork

After smoking, wrap the tenderloin in a towel and rest for 20-30 minutes. Then put on some gloves and use two forks to shred and pull the meat. At this point you can toss the pork with your favorite BBQ sauce. For maximum flavor and moisture, moisten the pulled meat with leftover braising liquid.

Serving Suggestions

Pulled pork is amazingly versatile. Here are some tasty ways to use your smoked pork tenderloin:

• Classic sandwiches with coleslaw
• Tacos with salsa and guacamole
• Nachos or baked potatoes topped with pulled pork
• Omelets, pizza, pasta or salads topped with pulled pork
• Scrambled with eggs for breakfast
• Mixed into baked beans or mac and cheese

Let your imagination run wild! Smoked pulled pork takes well to many cuisines and flavors.

Conclusion

With these helpful tips, you can easily smoke juicy, tender pulled pork at home using pork tenderloin and your favorite smoker or grill.

The keys are choosing a well-shaped tenderloin, seasoning with a flavorful rub, maintaining low heat, wrapping and braising to finish, and resting before pulling.

So fire up your smoker and enjoy incredible pulled pork with that delicious smoky flavor. Once you master the tenderloin, you may never go back to pork shoulder again!

The pork gods are surely smiling down upon those who dare to smoke. I hope you’ll give this recipe a try soon and discover just how heavenly pulled pork can be.