There is no bad way to utilize pulled pork, so barbecue spaghetti is a delicious way to use any of your leftovers as a side dish or even the main meal. In this dish, Barbecue Spaghetti with Pulled Pork, traditional spaghetti is combined with a BBQ twist. We utilize pulled pork along with plenty of BBQ sauce and dry rub in the meat sauce rather than ground beef or Italian sausage.
Together, the components create a distinctive flavor that is rich, tangy, and has the ideal mix of sweetness and spice for Memphis BBQ.
Memphis Style Barbecue Spaghetti with Pulled Pork
- Sauce Pan
- 2 Lbs Pulled Pork
- 1 Small Onion (chopped)
- 1 Green Bell Pepper (chopped)
- 5 Cloves Garlic (minced)
- 1 Can Petite Diced Tomatoes (14oz)
- 1 Can Tomato Sauce (14oz)
- ½ Cup Killer Hogs The BBQ Sauce
- ½ Cup Killer Hogs Vinegar Sauce
- 8 Oz Spaghetti Pasta
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Olive Oil
- 3 Tablespoons Killer Hogs The BBQ Rub
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 1 teaspoon Sweet Basil
- 1 teaspoon Marjoram
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- Heat olive oil in a sauce pan. Sauté onion and bell pepper for 2-3 minutes.
- Add 4 or 5 cloves of garlic, then add the tomatoes, first the petite diced tomatoes then a can of tomato sauce, mix with the vegetables.
- Add tomato paste, mix then put the seasonings; parsley, oregano some basil, marjoram, salt and pepper. Mix all together. Add BBQ Rub, BBQ sauce and vinegar.
- Let all ingredients incorporate in the pan. Add the pulled pork once it simmer. Let it simmer over very low heat for about an hour.
- Cook pasta according to package direction. Strain then mixed a couple of butter and put back on the hot pot to get each noodle coated with butter.
- Put the pasta in a bowl. Pour the spaghetti sauce over the pasta to mix. After mixing place it in a platter.
- Put the remaining pulled pork on top of the spaghetti and drizzle with 50/50 blend BBQ sauce right on top. You can served this with garlic bread on the side.