Craving tender barbecue but short on time? This easy oven method uses boneless western ribs to deliver juicy, flavorful pulled pork in just about two and a half hours. It is a simple, hands-off dinner solution that tastes like it cooked all day.
Why You Will Love This Recipe
- No Need for All-Day Cooking Get that tender, shredded pork flavor in about 2.5 hours rather than the usual 8 hours.
- Ideal for Small Batches This recipe uses 1.5 lbs of pork, making it the right size for a weeknight dinner rather than a giant party.
- Incredibly Tender Results Boneless western ribs have great marbling and become melt-in-your-mouth soft inside the foil packet.
- Simple No-Fuss Rub It uses 3 simple pantry spices you likely already have in your kitchen.
Ingredients for the Pulled Pork
- Boneless Western Ribs These are the star of the show. Unlike a massive pork shoulder, these smaller cuts are well-marbled with fat, which keeps them juicy while cooking much faster. They break down beautifully in the oven without needing all day.
- The Spice Rub (Salt, Pepper, Garlic Powder) A simple blend is all you need here because the BBQ sauce adds so much character later. These pantry staples enhance the natural savory flavor of the pork as it roasts.
- Memphis BBQ Sauce This style of sauce usually balances sweet, tangy, and savory notes. It provides the moisture needed for the final caramelization step, giving you those sticky, delicious burnt ends.
- Smoked Paprika & Brown Sugar (Optional) If you want to boost the rub, these add a hint of smokiness and a touch of sweetness that helps form a nice bark on the meat.
How to Make the Pulled Pork in the Oven
- Create the Flavor Packet Start by preheating your oven to 325°F. Lay out a large sheet of aluminum foil on a baking sheet and place your western ribs in the center. Season them generously on all sides with salt, pepper, and garlic powder.
- Seal and Bake Place a second sheet of foil over the meat and crimp the edges tightly with the bottom sheet. Creating a tight seal is key here—it traps the steam, which cooks the pork faster and keeps it incredibly moist. Bake this for 1.5 to 2 hours.
- Check for Tenderness Around the 90-minute mark, carefully open a corner of the foil (watch out for hot steam!). Test the meat with a fork. If it pulls apart easily, it is ready. If it still feels tough, reseal the foil and give it another 15 to 20 minutes.
- Shred and Sauce Once tender, transfer the meat to a 9x13 baking dish and increase the oven temperature to 400°F. Use two forks to shred the pork completely. Pour your BBQ sauce over the meat and toss it well to ensure every bite is coated.
- Caramelize the Edges Spread the sauced pork into an even layer in the dish. Bake it uncovered for about 10 minutes. This final blast of heat caramelizes the sugars in the sauce, deepening the flavor and adding a great texture to the tips of the pork.
The pork would go great with my Cuban bread recipe! I do hope you enjoy this pulled pork in the oven recipe!
For another great pork recipe try my city chicken recipe!
FAQ's
Can I use pork loin instead of western ribs?
Yes! Pork loin works great but requires a longer cooking time—around 3.5-4 hours at 325°F.
How do I know when the pork is ready to shred?
The pork should pull apart easily with forks. Start checking around the 1.5-hour mark for ribs, or after 3.5 hours for loin.
Can I make this recipe ahead of time?
Absolutely! You can bake, shred, and mix the pork with BBQ sauce, then refrigerate and finish baking before serving.
Can I make this in a slow cooker?
Absolutely! To adapt this for a slow cooker, sear the pork after applying the rub, then place it in the slow cooker. Pour the BBQ sauce over it and cook on low for 6-8 hours or on high for 3-4 hours, until it shreds easily.
Do I have to use Memphis-style BBQ sauce?
Not at all! Feel free to use your favorite BBQ sauce. A Kansas City-style sauce would be sweeter, while a Carolina-style sauce would add a more vinegar-based tang. The choice is yours.
Recipe
Easy Shortcut Oven Pulled Pork with Western Ribs
308kcal
Ingredients
- 1.5 pounds of boneless western ribs
- 2 teaspoons of crushed black pepper
- 2 teaspoons of sea salt
- 2 teaspoons of garlic powder
- 2 cups memphis barbecue sauce
Method
- Preheat oven to 325 degrees F.
- Place western ribs on an aluminum foil lined baking sheet and season both sides of western ribs with black pepper, sea salt, and garlic powder.
- Place another piece of foil on top of the seasoned pork and crimp the edges to make a very tight seal and bake for 2 hours.
- Check the pork after 1 hour and 45 minutes. It should be almost tender enough to shred with a fork. If the pork is not tender enough, put it in for another 15 minutes.
- Once pork is done, place pork in an 8 x 8 baking pan or a 9 x 13 baking pan and turn the oven up to 400 degrees F. Shred pork.
- Mix shredded pork with the BBQ sauce and place back in the oven, uncovered, for about ten minutes. Keep an eye on it so the pork does not burn. What you are looking for is the BBQ sauce to start to caramelize.
- Serve on a bun with cole slaw or in a wrap with cheese and our everything sauce!
Nutrition
Calories308kcalCarbohydrates40gProtein15gFat9gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.1gCholesterol55mgSodium1804mgPotassium477mgFiber1gSugar32gVitamin A223IUVitamin C1mgCalcium52mgIron1mg
Notes
- Meat Variations If you cannot find western ribs, you can use country-style ribs. Just keep an eye on the fat content—leaner cuts may dry out if overcooked.
- Serving Suggestions This pork is delicious on brioche buns with coleslaw, but it also works great in tacos, on top of baked potatoes, or even in a breakfast hash the next morning.
- Storage Leftovers stay fresh in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked pork for up to 3 months.
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