BBQ Spaghetti

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) , 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) 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.