Barbecue Spaghetti

  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 40 min
  • Cook: 2 hr 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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