Sirloin Tip Roast Pulled Pork is one of my favorite dishes to prepare on a pellet grill. Sirloin tip roasts aren’t the classic cut for pulled pork, but they work wonderfully—yielding tender, moist, and flavorful results at a fraction of the cost of other cuts. I often buy four-packs at Costco; they’re inexpensive, versatile, and ideal for stretching into several meals.
Sirloin Tip Roast Pulled Pork
Costco sirloin tip roasts make excellent pulled pork when smoked low and slow. I typically smoke the roast on a pellet grill at about 180–190°F for 4–5 hours to build a deep smoke flavor, then finish the meat in a slow cooker for several more hours until it pulls apart easily. If you’re short on time, an Instant Pot on high pressure for 1–2 hours followed by a slow-cooker or low oven finish can also produce great results.
Pork remains one of the most budget-friendly proteins, and with this method you can turn an economical cut into a crowd-pleasing entrée. I like to serve the pulled pork on a sesame bun with barbecue sauce and coleslaw for a classic sandwich; the contrast of tangy slaw and rich pork is fantastic.
Recipe Shopping List
Here’s a concise shopping list to make the pulled pork. For exact amounts, see the ingredient list in the recipe card below.
- Pork sirloin roast (Costco-style packs work well)
- Pork rub (your favorite blend)
- Kosher salt
- Apple juice or hard apple cider
- Barbecue sauce (choose a sauce you love)
More Easy Traeger and pellet grill recipes available on the site
Serving Suggestions
Coleslaw is the classic accompaniment to pulled pork—creamy or vinegar-style both work. Serve the pork on soft rolls or buns, top with your favorite barbecue sauce and coleslaw, or offer toppings on the side so guests can build their own sandwiches. Pulled pork is equally delicious served without bread: pile it on plates with grilled vegetables, mac and cheese, or a fresh salad.
Pulled pork also makes excellent tacos—heat the meat, crisp it briefly in a skillet, and top with lime, onion, and cilantro for a quick smoked carnitas-style taco.
Kitchen-Cooked Sides
- Greek pasta salad
- Jamaican jerk couscous
- Pan-fried potato wedges
- Loaded baked potato salad
Grilled Sides
- Grilled baked potatoes
- Grilled corn on the cob
- Grilled zucchini and summer squash
- Smoked mac and cheese
- Bacon ranch smoked mac and cheese
- Smoked scalloped potatoes
What’s the best barbecue sauce for pulled pork?
Barbecue sauce is a key component of great pulled pork. Use a favorite store-bought sauce or a homemade recipe that suits your taste—sweet, tangy, vinegar-based, or spicy. Experimenting with different sauces or finishing blends adds variety and can change the character of the final dish.
How long does pulled pork last in the fridge?
Store leftovers in an airtight container, zip-top bag, or wrapped tightly in foil for 3–4 days in the refrigerator. For longer storage, freeze the pork. Vacuum sealing yields the best shelf life in the freezer, but properly wrapped meat will keep well for about 4–6 weeks with minimal loss of quality.
Best ways to reheat pulled pork
For a quick meal, reheat single servings in the microwave with a little barbecue sauce to keep the meat moist. For frozen portions, thaw overnight in the refrigerator when possible. Reheat sealed in a plastic bag in hot water (sous-vide style) or warm gently in a slow cooker on low with added sauce until heated through. If reheating from frozen without thawing, use a crock pot on high with sauce and stir periodically until fully hot.
Pork Sirloin Roast Smoked Pulled Pork
This pulled pork recipe uses an economical sirloin roast and delivers excellent texture and smoke flavor when finished low and slow. These roasts are affordable and work beautifully for feeding a crowd.
20 minutes
7 hours
7 hours 20 minutes
Ingredients
- 2 pounds pork sirloin roast
- ½ cup pork rub
- 2 tablespoons kosher salt
- 2 cups apple juice or hard apple cider
- 2 cups barbecue sauce
Instructions
- Set your pellet grill to smoke mode or about 180–190°F. Aim for a steady, smoky environment to build flavor.
- Coat the roast generously with your pork rub and kosher salt. Place it on the grill and let the smoke work its magic.
- Smoke for 3–4 hours, flipping the roast occasionally to promote even smoking.
- At this point, you can transfer the roast to a slow cooker: place roasts in the slow cooker, add apple juice or hard cider, cover, and cook on low for 8–12 hours until fork tender and shreddable.
- Alternatively, continue on the smoker: increase the grill to 325°F, transfer the roasts to a grill-safe pan, pour in apple juice or cider, cover tightly with foil, and cook for about 2 more hours.
- Remove the foil, check internal temperature (meat typically shreds well around 205°F), then finish uncovered until the roast is easily shreddable.
- Shred the pork, mix with barbecue sauce to taste, and serve.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 249
Total Fat: 16g
Saturated Fat: 6g
Cholesterol: 68mg
Sodium: 1111mg
Carbohydrates: 7g
Sugar: 6g
Protein: 18g
Nutrition data is an estimate. If you need precise values for dietary reasons, consult a trusted nutrition resource.