Barbecue Spaghetti

Total Time:
2 hr 45 min
Prep:
40 min
Cook:
2 hr 5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the Seasoning Mix:
  • 1 cup paprika
  • 1/4 cup granulated sugar
  • 1 teaspoon onion powder
  • For the Spaghetti:
  • 1 3/4 cups ketchup
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • Freshly ground pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons mustard powder
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red or green bell pepper, diced
  • 1 medium onion, diced
  • 1 1/2 pounds pulled pork
  • Kosher salt
  • 1 pound spaghetti
Directions

Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.

Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.

Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.

Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.

Photograph by Yunhee Kim


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    This recipe is featured in:

    Have a Backyard BBQ