Recipe Image:

Servings:

BBQ Spaghetti

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:

Ingredients

•

2 lb

Pulled Pork

•

Small Onion , chopped

•

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

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.

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.

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.

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