How to Cook Juicy, Flavorful Pork Tri Tip at Home

Pork tri tip is an underrated and incredibly flavorful cut of meat that deserves more attention. When cooked properly, pork tri tip can be just as juicy, tender and delicious as more popular cuts like pork chops or tenderloin.

The tri tip comes from the bottom sirloin of the pig. It’s a small triangular shaped cut that sits near the hind legs. Don’t let its odd shape fool you – this cut packs a ton of flavor.

Cooking pork tri tip is easy and straightforward when you follow a few simple steps. With the right seasonings, cooking method and doneness, you’ll end up with a delicious weeknight dinner or impressive entree for a dinner party.

In this article, you’ll learn everything you need to know about how to cook juicy, flavorful pork tri tip at home.

Benefits of Cooking Tri Tip

Before diving into the cooking instructions let’s look at why you should consider adding pork tri tip into your regular meal planning

• Flavor – The tri tip contains a good amount of fat marbling which keeps the meat juicy and infuses it with flavor When cooked correctly, it can be just as tasty as more expensive cuts

• Affordable – Tri tip is an inexpensive cut. You can often find it for $3-5 per pound, making it budget-friendly.

• Versatile – This cut can be prepared using a variety of cooking methods including grilling, roasting, braising, smoking and more. It also pairs well with various seasonings and marinades.

• Tender – When not overcooked, pork tri tip can become extremely tender and easy to bite into. The fat content helps keep it from drying out.

• Nutritious – Pork is a good source of important nutrients like protein, vitamin B6, niacin, selenium, zinc and more. The tri tip is no exception.

How to Choose Pork Tri Tip at the Store

When purchasing pork tri tip at the grocery store or butcher shop, keep the following tips in mind:

• Light Pink Color – Raw pork tri tip will be light pink in color with some white fat marbling running through it. Avoid any meat that looks too pale or grey.

• Firm Texture – Press the meat gently with your fingers. It should feel firm to the touch, not mushy.

• Size – Tri tips are small, usually around 1-2 pounds each. Choose a size appropriate for the number of people you’re cooking for.

• Freshness – Select pork tri tip that has been recently cut versus sitting in the case for multiple days. The sell-by date should be at least 3-5 days away.

• Marbling – Moderate marbling between the muscle fibers is desirable since that fat keeps the meat juicy. Avoid tri tip with large chunks of hard fat around the edges.

Once home, be sure to store the pork in the fridge until ready to use. Plan to cook it within 2-3 days of purchasing for best flavor and texture.

Prepping Pork Tri Tip for Cooking

Before cooking your pork tri tip, just a few quick prep steps will help ensure it turns out tender and flavorful:

• Pat Dry – Blot the meat with paper towels to remove any excess moisture on the surface. Wet meat won’t sear or brown as well.

• Trim – Use a sharp knife to trim away any large pieces of fat or silver skin not removed by the butcher.

• Season – Generously season all sides with salt, pepper and any other dry herbs or spices.

• Bring to Room Temp – Leave the meat out at room temperature for 30-60 minutes so it cooks more evenly later.

• Make a Marinade (optional) – For added flavor, create a simple marinade with oil, acidic ingredients like vinegar or citrus, and herbs. Let the tri tip soak for 1-2 hours.

With these easy prep steps complete, the pork is ready to be cooked using your method of choice.

How to Cook Pork Tri Tip – Step-By-Step

Cooking tri tip is simple. While it can be made in many ways, these two methods produce exceptionally tender, juicy and flavorful results every time:

Oven Roasted

Roasting in the oven at a moderate temperature consistently delivers delicious pork tri tip.

You’ll Need:

• 1-2 lb pork tri tip, patted dry
• 2 tbsp olive oil or avocado oil
• 2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Pat pork tri tip dry with paper towels. Rub evenly on all sides with olive oil.
3. In a small bowl, combine salt, pepper, garlic powder, onion powder and thyme. Generously season all sides of the pork.
4. Place meat on prepared baking sheet. Roast for 40-50 minutes until an instant read thermometer inserted in thickest part reads 145°F.
5. Remove from oven, tent with foil and let rest 10 minutes before slicing against the grain into thin pieces.

The resting time allows the juices to re-absorb for tender, juicy results. Serve warm alongside your favorite sides.

Slow Cooker

Using a slow cooker or Instant Pot is hands-off easy and yields fall-apart tender meat.

You’ll Need:

• 2 lb pork tri tip
• 1 yellow onion, sliced
• 4 cloves garlic, minced
• 4 carrots, peeled and chopped
• 2 russet potatoes, chopped into 1-inch pieces
• 1 cup water
• 2 tbsp brown sugar
• 3 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 1/4 cup ketchup
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/4 cup red cooking wine
• 1-2 tbsp hot sauce

Instructions:

1. Place the onion slices and minced garlic into a 6-qt slow cooker. Add the pork tri tip roast on top.
2. Pour the chopped carrots and potatoes around the sides of the roast.
3. In a medium bowl, stir together the water, brown sugar, vinegar, soy sauce, ketchup, salt, pepper, garlic powder, red cooking wine and hot sauce.
4. Pour the liquid mixture over the roast.
5. Cook on low heat for 7-8 hours, or high heat for 5-6 hours.
6. When finished, the meat should shred easily with a fork. If needed, let rest 5-10 minutes before shredding.
7. Serve drizzled with the cooking juices from the slow cooker.

The longer cooking time allows the pork to become fall-apart tender while absorbing all the delicious flavors.

Know When Pork Tri Tip is Done

Since pork tri tip is a leaner cut, it can dry out and get tough if overcooked. Use these tips to test when it’s perfectly done:

• Insert Thermometer – Internal temperature is the best test. Pork should reach 145°F. Let rest 5-10 minutes then temp will rise to 150°F+ for safe consumption.

• Check Appearance – The exterior should be nicely browned. Meat should not look pink when cut into.

• Test Texture – Pork should feel firm but tender when pierced with a knife or fork. It should shred easily.

• Check Juices – Cut into the thickest part and check juices run clear with a little pink coloring, not red.

Removing pork right when it hits 145°F internal temperature will reward you with a juicy, tender cut of meat.

Flavorful Accompaniments for Pork Tri Tip

Pork tri tip pairs wonderfully with lots of different seasonings, marinades and sauce options. Consider the following to take the flavor up a notch:

• Fresh herb marinade – Marinate 4-6 hours in a mix of olive oil, chopped fresh rosemary, thyme and garlic.

• Spice rub – For 1 lb of meat, mix 2 tbsp brown sugar, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne (optional), salt and pepper.

• Asian marinade – Whisk 3 tbsp low sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp grated ginger, 2 grated garlic cloves, 2 tbsp brown sugar and pepper.

• Saucy glaze – In a pan, simmer 1/2 cup ketchup, 3 tbsp brown sugar, 2 tbsp apple cider vinegar and 1 minced garlic clove. Brush over pork last 5-10 minutes cooking.

• Salsa – Top roasted or grilled pork tri tip with fresh pico de gallo salsa for added flavor.

Don’t be afraid to get creative with unique seasoning blends and marinades to make this cut truly shine.

Letting Pork Tri Tip Rest

As with all meats, letting pork tri tip rest after cooking is