Barbecue Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1246
- Total Fat
- 34
- Saturated Fat
- 9
- Carbohydrates
- 189
- Dietary Fiber
- 15
- Sugar
- 83
- Protein
- 54
- Cholesterol
- 107
- Sodium
- 1352
- Total: 2 hr 45 min
- Prep: 40 min
- Cook: 2 hr 5 min
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.