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.