Can you smoke a pork sirloin roast for pulled pork?

Quick Answer

Yes, you can smoke a pork sirloin roast to make pulled pork. Pork sirloin roast comes from the hip section of the pig. It’s a lean cut that can be tough if not cooked properly. Smoking and slow cooking a pork sirloin roast helps break down the connective tissues, making the meat tender and shredable for pulled pork.

Overview of Pork Sirloin Roast

Pork sirloin roast comes from the hip section of the pig, near the rear legs. It’s sometimes labeled “center cut pork roast” in grocery stores. Here are some key facts about pork sirloin roast:

• It’s a relatively lean cut with little marbling or external fat.
• The meat has less fat than other pork roasts like shoulder or loin.
• It tends to be inexpensive compared to other roasts.
• The roast contains a good amount of connective tissue and collagen.
• It can be tough if cooked incorrectly or too quickly.

The leanness and high collagen content of sirloin roast means it needs special treatment to become tender. Roasting or braising alone often leaves it dry and chewy. But slow smoking is an ideal way to break down the connective tissues.

Steps for Smoking a Pork Sirloin Roast

Follow these steps for smoking a tasty pork sirloin roast perfect for pulling:

1. Trim the roast: Trim off any excess fat or silver skin for better smoke absorption.
2. Apply a dry rub: Coat all sides with a dry rub of brown sugar, spices, salt and pepper. Let sit for 30 minutes.
3. Smoke at 225-250°F: Place roast in smoker, fat side up. Smoke for 1 hour per pound, 6-8 hours total.
4. Spritz with apple juice/cider: Every 1-2 hours, open smoker and spritz roast with apple juice to keep moist.
5. Check internal temp: Roast is done at 200°F internal temperature.
6. Rest and pull: Let roast rest 15 minutes, then shred and pull meat apart using two forks.

The low, slow smoking breaks down the pork’s collagen while infusing delicious smoky flavor.

Choosing a Smoker and Wood Chips

You’ll get the best pulled pork by smoking the sirloin roast in a charcoal or electric smoker. Try using these woods:

• Apple: Provides mild, fruity smoke flavor.
• Cherry: Adds a slightly sweet, mellow taste.
• Hickory: Imparts a strong, hearty, bacon-like flavor.
• Pecan: Gives a nutty, versatile smoke flavor.

Soak wood chips in water for 30 minutes before adding to the smoker to generate more smoke. Two medium handfuls of chips is usually sufficient for smoke roasts.

Best Rub Recipes

A flavorful dry rub adds lots of seasonings and forms a nice bark on the smoked pork roast. Here are 3 great rub recipes to try:

Basic Pork Dry Rub

• 1⁄4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1⁄2 teaspoon cayenne pepper (optional)

Combine all ingredients and rub evenly over entire roast.

Coffee-Chili Rub

• 2 tablespoons ground coffee
• 2 tablespoons light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1⁄2 teaspoon cinnamon

Mix together and generously coat roast. Provides a kick of spice and caffeine flavor.

Brown Sugar-Rosemary Rub

• 1⁄4 cup brown sugar
• 2 tablespoons minced fresh rosemary
• 1 tablespoon salt
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1⁄2 teaspoon black pepper

Combine ingredients and rub over pork roast for herby, floral tones.

Maintaining Temperature and Moisture

To get tender, juicy pulled pork from the sirloin roast, maintaining a 225-250°F temperature in the smoker is key. Use these tips:

• Keep air vents open to generate enough smoke and heat.
• Add more hot coals or turn up heat if temperature drops.
• Spritz roast with apple juice/cider every 1-2 hours.
• Place roast above water pan or add beer/water to smoker to create steam.
• Wrap roast in foil if outside gets too dark.

Monitoring temperature and moisture ensures the collagen melts slowly for succulent pulled pork.

Determining Doneness

It can be challenging to know when a pork roast is done, especially when smoking low and slow. Here are some ways to test for doneness:

• Use a meat thermometer – roast is done at 200°F internal temp.
• Check for fork tender meat – roast should pull apart easily.
• Look for an internal temp of 185-205°F when probing with thermometer.
• Check that meat has shrunk back from the bone if bone-in roast.

The collagen will have broken down when the roast reaches around 200°F, making it perfect for shredding and pulling into succulent, smokey pork.

Resting, Pulling and Serving

After smoking the pork sirloin roast, follow these last steps:

1. Let it rest: Allow roast to rest 15-20 minutes before pulling. This allows juices to reabsorb.
2. Pull the pork: Using two forks, shred and pull meat apart into strands.
3. Season and sauce: Toss pork with extra barbecue sauce, vinegar sauce, spices, etc.
4. Serve: Pile pulled pork onto buns, sandwiches, nachos, baked potatoes, etc. Enjoy!

The rested, smoked pork roast should pull apart easily into perfect juicy strands for all your serving needs.

Conclusion

Smoking a pork sirloin roast allows you to take a tough, inexpensive cut and turn it into mouthwatering, flavorful pulled pork. Low, slow smoking provides time for connective tissues to melt while infusing a delicious smoky taste. With the right preparations, rubs and techniques, a smoked pork sirloin roast can make an amazing budget-friendly pulled pork meal. Follow the guidelines above for moist, fall-apart shredded pork every time.