Easy Shortcut Oven Pulled Pork with Western Ribs

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Making tender, juicy pulled pork at home is easier than you think. This simple oven-baked recipe uses boneless western ribs and a rich Memphis BBQ sauce for a meal that’s mostly hands-off. In just a few hours, you’ll have flavorful shredded pork ready for sandwiches, tacos, or salads.

Why You Will Love This Recipe:

No All-Day Cooking: Get that tender, shredded pork flavor in about 2.5 hours, not 8!
Small-Batch Perfect: This recipe uses 1.5 lbs of pork, making it perfect for a weeknight dinner, not a giant party.
Super Tender: Boneless western ribs have great marbling and become incredibly tender in the foil packet.
No-Fuss Rub: Uses 3 simple pantry spices you already have.

What You Will Need:

1 ½ pounds of boneless western ribs
2 teaspoons of crushed black pepper
2 teaspoons of sea salt
2 teaspoons of garlic powder
2 cups (or so) of Memphis BBQ sauce or a BBQ sauce of your choice

Slow-Bake the Pork in Foil

Place a large piece of aluminum foil onto a baking sheet. Then place your western ribs on the large piece of aluminum foil. Season well with the salt, pepper, and garlic powder. Place another piece of aluminum foil on top and fold the sides up to form a tight seal. This is the beginning of the pulled pork in the oven! Bake the pork for about 1 ½ to 2 hours at 325 degrees F. (Bake for 4 hours if you are using a pork loin.)Check the pork after about an hour and a half or so. Be careful the steam inside the foil packet is very hot. You want to check to see if the pork is tender enough to be shredded. Once it is, you are ready to move on.

Spices to Add for Extra Flavor

For a simple rub, combine the salt, pepper, and garlic powder with 1 tablespoon of brown sugar, 1 tablespoon of smoked paprika, and 1 teaspoon of onion powder.

Shred and Sauce the Pork

Preheat your oven to 400 degrees F. Shred the pork in a 9 x 13 baking pan. I use two forks and pull and shred the pork with forks. Then mix the barbeque sauce with the shredded pork. Spread the pork mixture out evenly in the baking pan.

Caramelize for Extra Flavor

Bake the pork uncovered until you start to see the ends of the pork darken and caramelize. The caramelization will come from the sugar in the barbecue sauce. The caramelization really brings out so much flavor from the sauce and pork.

The pork would go great with the 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.

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