Smoking a pork sirloin roast may seem intimidating but it’s actually quite easy and results in incredibly juicy, flavorful meat. With the right preparation seasoning, and smoking technique, you can make restaurant-quality smoked pork sirloin roast at home.
A pork sirloin roast comes from the upper hind leg of the pig. It’s a moderately tender cut that becomes exceptionally juicy, tender and flavorful when smoked low and slow.
Smoking sirloin roast allows the meat to fully absorb the aromas from the wood smoke. It also breaks down the collagen in the meat, resulting in a tender texture. The sirloin roast takes especially well to smoking since it has good marbling. The intra-muscular fat bastes the meat from the inside out.
Follow this guide to learn everything you need to know about smoking pork sirloin roast, from choosing the right cut to serving juicy, smoky slices.
Benefits of Smoking Sirloin Roast
There are several advantages to smoking a sirloin roast rather than cooking it another way
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Deep smoky flavor – Smoking infuses the meat with savory, wood-fired flavor you can’t achieve otherwise. Apple, hickory and cherry are excellent wood choices.
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Tender and juicy – The low, indirect heat tenderizes the meat while retaining moisture. Roasting or grilling can dry out the roast.
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Intensifies seasoning – Smoke draws out the pork’s natural sweetness and complements spice rubs.
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Gives bark – The outer crust develops into a tasty, peppery bark from the prolonged smoke exposure.
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Impressive centerpiece – A whole smoked roast makes a beautiful main course for gatherings and holidays.
Choosing the Right Pork Sirloin Roast
For the best results, choose a bone-in or boneless pork sirloin roast that’s about 3-5 pounds. Look for a roast with good marbling, which will keep it moist during smoking. The lean cut may also be labeled “pork loin roast.”
Boneless roasts are a little easier to carve but bone-in adds flavor. Plan for 10-12 servings from a 4 pound roast. Allow 1/4 to 1/3 pound per person.
Seasoning the Roast
Pork sirloin benefits from bold seasoning because the center of the roast won’t be coated. An assertive dry rub adds lots of flavor.
Try seasoning the pork with:
- Fresh minced garlic
- Dried herbs like rosemary, thyme and sage
- Smoked paprika for subtle smokiness
- Chili powder or cayenne for a kick
- Salt and coarsely ground black pepper
- Brown sugar, honey or maple syrup for sweetness
Massage the seasoning all over the roast, coating it evenly. Cover and refrigerate 8-12 hours for the flavors to penetrate deeply. Remove from the fridge 30 minutes before smoking.
Setting Up Your Smoker
Smoking a pork sirloin roast requires an indirect smoking method. Set up your smoker for low and slow cooking, with the temperature between 225-250°F.
Add your choice of wood like hickory, apple, cherry or pecan. The smoke will slowly cook the meat while infusing it with flavor over several hours.
Getting Perfectly Cooked Meat
Use a digital meat thermometer to monitor the internal temperature of the pork, not relying on time alone. Sirloin roast is safely cooked between 145-160°F.
For a juicy interior, smoke the roast to an internal temp of about 140°F. The residual heat will carry it up to 145°F as it rests. If overcooked, the pork will be dry.
Plan for the smoking time to be about 2 hours for a 4 pound roast. Let it rest 15-20 minutes before slicing.
Step-By-Step Instructions
Follow these simple steps for smoking pork sirloin roast to tender, juicy perfection:
1. Prepare the Roast
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Select a 3-5 pound bone-in or boneless sirloin roast with good marbling. Rinse and pat dry.
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Coat all over with your favorite dry rub. Refrigerate 8-12 hours.
2. Preheat Smoker
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Set up your smoker for indirect cooking at 225-250°F.
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Add your choice of smoking wood like hickory, cherry or apple.
3. Smoke the Roast
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Place roast directly on the grate or in a disposable pan.
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Insert meat thermometer, keeping probe tip centered in the thickest part.
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Smoke roast until the internal temp reaches 140°F, about 2 hours.
4. Rest and Slice
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Remove roast when it reaches 140°F. Loosely tent with foil.
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Let rest 15-20 minutes until temp hits 145°F.
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Carve into 1/2 inch thick slices against the grain.
5. Serve and Enjoy!
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Pair smoked sirloin roast with your favorite sides like baked beans, coleslaw or cornbread.
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Spoon any accumulated meat juices over the top before serving.
White Wine Pan Sauce
Elevate your smoked sirloin roast with an easy white wine pan sauce. As the roast smokes, the fatty drippings will collect in the bottom of the pan.
To make the pan sauce:
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Place pan over stove on medium-low heat. Add 1/2 cup white wine to drippings.
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Scrape up browned bits stuck to pan. Simmer until reduced by half.
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Whisk in 2 tbsp butter. Finish with fresh cracked pepper.
Wood Pellet Grill Method
Pellet grills combine the convenience of an oven with authentic smoke flavor. Follow these tips for smoking pork sirloin roast on a pellet grill:
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Select the “Smoke” setting to hold the temperature low, between 225-250°F.
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Use 100% hickory, cherry or maple pellets for the best smoke flavor.
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Place roast on middle rack. Insert food probe into the thickest part.
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Smoke until the internal temp reaches 140°F, then rest and slice.
Electric Smoker Method
Smoking pork sirloin is easy with an electric smoker. Set it up for success:
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Fill wood chip box with preferred smoking wood. Soak chips 30 minutes first.
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Preheat to 225-250°F. Add water pan or wood chunks if needed.
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Place roast directly on racks or in a disposable pan. Insert food probe.
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Smoke until roast reaches 140°F. Electric smokers hold temperature well.
Charcoal Smoker Method
For charcoal smokers, keep temperature steady:
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Arrange charcoal in pile on one side. Fill water pan halfway.
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Place foil over exhaust vent for more heat control.
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Keep top and bottom vents cracked to maintain 225-250°F.
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Add a fresh batch of coals and smoking wood every 45-60 minutes.
Gas Grill Smoking Method
You can also smoke roast indirectly on a gas grill. Here’s how:
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Use wood chips wrapped in foil or placed in a smoker box.
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Heat one burner on low. Place roast on unlit side and wood chips over lit burner.
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Maintain temperature between 225-250°F. Add more chips every 45-60 minutes.
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Close lid and smoke roast until it hits 140°F internal temperature.
Serving Smoked Pork Sirloin Roast
To highlight your smoked sirloin roast, pair it with complementary sides. Consider:
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Hearty baked beans, potato salad or macaroni and cheese
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Cornbread, biscuits or flour tortillas
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Fresh greens like kale, spinach or cabbage slaw
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Roasted vegetables like potatoes, carrots or brussels sprouts
Slice the rested roast thinly across the grain. Spoon pan juices over the top. Serve while hot and enjoy the incredible smoke-infused flavor!
FAQs
What is pork sirloin roast?
Pork sirloin roast comes from the upper rear leg of the hog. It’s a moderately tender cut that excels when smoked low and slow.
What is the best wood for smoking pork?
Apple, hickory and cherry are excellent wood choices for smoking pork. They impart mild, fruity smoke that complements the pork.
How long per pound to smoke sirloin roast?
Plan for about 30-40 minutes per pound. A 4 pound roast takes around 2 hours when smoked between 225-250°F.
Can you smoke a pork loin roast?
Absolutely! Pork loin roast is very similar to sirloin and is ideal for smoking. Cook to 140°F and rest 15 minutes.
Is pork sirloin roast the same as pork loin?
Pork sirloin roast comes from the rear leg and pork loin is from the back. They’re very interchangeable for smoking.
Conclusion
Smoking a pork sirloin roast results in finger-licking, fall-off-the-bone meat with deep, succulent flavor. Low, indirect smoking melts the collagen for tenderness while infusing smoky taste.
Preparing the sirloin roast is easy. Choose a well-marbled roast, liberally season, and smoke at a low temperature until just shy of 145°F. Let the roast rest before slicing to serve an impressive and delicious smoked centerpiece.