Cleveland winters can be pretty crazy and can keep us from barbecuing. This pulled pork in the oven will warm you right up! We purchase boneless western ribs from the local store and use the Memphis BBQ sauce from clevelandcooking.com and in no time you have great tasting pulled pork! This recipe makes enough to fill an 8 x 8 baking dish. You can also use a pork loin. A loin just needs to bake longer.
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.
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!
- 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
- 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!