Cleveland winters can keep us from grilling, but that doesn’t mean BBQ is off the table! This pulled pork in the oven recipe is a cold-weather favorite that delivers rich, smoky barbecue flavor without firing up the grill. Using boneless western ribs or pork loin, this dish bakes low and slow in the oven, filling your kitchen with incredible aromas in just 2 to 4 hours, depending on the cut. After baking, the pork is shredded, mixed with Memphis BBQ sauce, and baked again to caramelized perfection. Whether you’re serving family dinner or prepping leftovers, this is an easy and delicious way to enjoy pulled pork all year round.
Baking the pulled pork in the oven
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 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 able to be shredded. Once it is, you are ready to move on.
Shredding and saucing
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.
Baking
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
Yes! Pork loin works great but requires a longer cooking time—around 3.5-4 hours at 325°F.
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.
Absolutely! You can bake, shred, and mix the pork with BBQ sauce, then refrigerate and finish baking before serving.
Definitely! You can add smoked paprika, onion powder, or cayenne for extra kick—make it your own.
Pulled Pork in the Oven
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
Instructions
- 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!
Notes
-
Can I use pork loin instead of western ribs?
Yes! Pork loin works great but requires a longer cooking time—around 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 add extra spices or seasoning?
Definitely! You can add smoked paprika, onion powder, or cayenne for extra kick—make it your own.
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