BBQ Spaghetti may sound a little strange at first but in Memphis it’s a barbecue staple. Let us share with you this wonderful recipe.
You Will Need
- 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
- 8oz Spaghetti Pasta
- 2 Tablespoons Tomato Paste
- 2 Tabelspoons Olive Oil
- 3 Tabelspoons Killer Hogs The BBQ Rub
- 1 teaspoon Dried Oreagano
- 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. Saute 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.