Best 3 Smoked Pulled Pork Loin Recipes
When preparing a mouthwatering and tender smoked pulled pork loin, it's important to choose the right cut of meat and prepare it properly. This versatile dish can be served on its own, in sandwiches, or as an ingredient in other dishes. Whether you're a seasoned pitmaster or a novice cook, this comprehensive guide will provide you with all the essential tips and techniques to achieve a perfectly smoked pulled pork loin that will tantalize your taste buds and leave your guests craving for more. From selecting the right cut of pork to choosing the perfect smoker, and from preparing the meat to achieving the desired level of smokiness, this article will walk you through every step of the process, ensuring that your smoked pulled pork loin turns out tender, succulent, and bursting with flavor.
Here are our top 3 tried and tested recipes!
BOB'S PULLED PORK ON A SMOKER
This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.
Provided by bobthecook1
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 20
Number Of Ingredients 11
Steps:
- Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
- Cover pot and refrigerate for 12 hours.
- Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
- Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g
SWEET AND SMOKY SLOW-COOKED PULLED PORK LOIN
This makes a massive batch of pulled pork that is great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners with plenty of extras to freeze and reheat. Substitute any other diet soda; the soda is used as a substitute for brown sugar. Dish can be served by itself or 'sloppy joe' style on hamburger buns.
Provided by Sarah Meedel
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 4h20m
Yield 24
Number Of Ingredients 12
Steps:
- Cut each pork tenderloin into 4 pieces and place into a slow cooker; set to High.
- Stir onions, barbecue sauce, crushed tomatoes, diet soda, Worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over pork tenderloin pieces. Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours.
- Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.
Nutrition Facts : Calories 148 calories, Carbohydrate 9.9 g, Cholesterol 47.5 mg, Fat 4.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 1.3 g, Sodium 321.9 mg, Sugar 6 g
SPICED AND SMOKED PORK LOIN RECIPE
This recipe uses spices that are both savory and sweet to compliment the pork and the slaw. Pork is a mild meat that takes on intense flavors really well.
Provided by Nick
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Rinse the pork loin in cool water and pat dry with paper towels to remove all moisture. Trim any silver skin and excess fat. Do leave a 1/4″ of fat cap on for moisture and flavor. Place the loin on a sheet pan.
- Combine the spices and herbs with the oil in a small bowl. Rub this mixture all over the loin and allow it to rest for at room temperature for up to 60 minutes. This is a good time to make your slaw so it too can rest.
- Preheat your electric smoker to 225˚F.
- Place 50% apple juice and 50% water in the bowl at the base of your smoker. Add the wood chips to the side tray.
- Place the pork loin on the middle rack inside the smoker, fat side up, and insert the probe thermometer. Close the door and set the timer for 3 hours. You are looking for an internal temperature of 155˚F. Begin checking the meat at 2 hours.
- Check the smoke every 45 minutes and add wood chips if you don't see any smoke. Add water and apple juice as needed.
- When the pork is smoked to the correct temperature, remove it to a cutting board and tent with aluminum foil. Allow the meat to rest for at least 20 minutes before slicing to serve. Slice thinly for sandwiches and slice into 1/2" thick pieces for an entrée portion. Enjoy with slaw and maybe some roasted potatoes.
Tips: Smoking Pulled Pork Loin
- Choose a pork loin that is at least 3 pounds. This will ensure that you have enough meat to feed a crowd.
- Trim any excess fat from the pork loin. This will help the meat to cook evenly.
- Season the pork loin with your favorite rub. A simple mixture of salt, pepper, and garlic powder works well.
- Smoke the pork loin at 225 degrees Fahrenheit for 6-8 hours, or until the internal temperature reaches 195 degrees Fahrenheit.
- Let the pork loin rest for at least 30 minutes before pulling it. This will help the juices to redistribute throughout the meat.
- Serve the pulled pork loin with your favorite sides, such as coleslaw, baked beans, or mashed potatoes.
Conclusion:
Smoking pulled pork loin is a great way to cook this versatile cut of meat. With a little planning and effort, you can create a delicious and memorable meal that your family and friends will love.
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