BBQ Spaghetti may sound a little strange at first but in Memphis it’s a barbecue staple. This dish is served as a side or even a main course at BBQ establishments around here, and it’s a great way to put some of your let over pulled pork to good use.
Total Time
1hr
4.7
3 Ratings
Author: How to BBQ Right
Servings:
2
Ingredients
•
2
lb
Pulled Pork
•
1
Small
Onion
, chopped
•
1
Green Bell Pepper
, chopped
•
5
cloves
Garlic
, minced
•
1
can
(14 oz)
Tomato Sauce
•
1
can
(14 oz)
Diced Tomatoes
•
2
Tbsp
Tomato Paste
•
1
cup
Barbecue Sauce
•
3
Tbsp
Barbecue Rub
•
1
tsp
Dried Oregano
•
1
tsp
Dried Parsley
•
1
tsp
Fresh Basil Leaves
•
1
tsp
Fresh Marjoram
•
1
tsp
Kosher Salt
•
1
tsp
Ground Black Pepper
•
8
oz
Spaghetti
•
2
Tbsp
Olive Oil
•
2
Tbsp
Butter
Cooking Instructions
1.
Heat
Olive Oil (2 Tbsp)
in a large saucepan over medium heat. Sauté
Onion (1)
,
Green Bell Pepper (1)
for 3-4 minutes or until tender. Add
Garlic (5 cloves)
and continue to cook for 1-2 minutes.
2.
Add
Tomato Sauce (1 can)
,
Diced Tomatoes (1 can)
,
Tomato Paste (2 Tbsp)
,
Barbecue Sauce (1 cup)
,
Dried Oregano (1 tsp)
,
Dried Parsley (1 tsp)
,
Fresh Basil Leaves (1 tsp)
,
Fresh Marjoram (1 tsp)
,
Kosher Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
,
Barbecue Rub (3 Tbsp)
, and
Pulled Pork (8 oz)
stir to combine, cover and simmer for 45 min. to 1 hour over very low heat stirring occasionally.
3.
Prepare
Spaghetti (8 oz)
according to package directions and drain. Place pasta back into boiler pot over medium heat and add
Butter (2 Tbsp)
. Stir until butter melts about 1 minute.
4.
Remove pasta from heat and pour sauce over pasta. Toss gently to combine and place on large serving platter. Top with remaining
Pulled Pork (1.5 lb)
and drizzle with additional BBQ sauce.
Nutrition Per Serving
CALORIES
1823
FAT
49.5 g
PROTEIN
81.9 g
CARBS
260.0 g
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