Olive Oil (2 Tbsp)
in a large saucepan over medium heat. Sauté
Green Bell Pepper (1)
for 3-4 minutes or until tender. Add
Garlic (5 cloves)
and continue to cook for 1-2 minutes.
Tomato Sauce (1 can)
Diced Tomatoes (1 can)
Tomato Paste (2 Tbsp)
Killer Hogs BBQ Sauce (1/2 cup)
Killer Hogs Vinegar Sauce (1/2 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)
Killer Hogs BBQ Rub (3 Tbsp)
Pulled Pork (8 oz)
stir to combine, cover and simmer for 45 min. to 1 hour over very low heat stirring occasionally.
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.