Name: Barbecue Spaghetti
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT2H5M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 4 servings
Ingredients: 1 cup paprika; 1/4 cup granulated sugar; 1 teaspoon onion powder; 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

Courtesy of Food Network Magazine

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Barbecue Spaghetti

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