BBQ Spaghetti RecipeBBQ Spaghetti may sound a little strange at first but in Memphis it’s a barbecue staple. This dish is served as a side or even a main course at BBQ establishments around here, and it’s a great way to put some of your let over pulled pork to good use (There’s not a bad way to use pulled pork!) This recipe combines a classic spaghetti recipe with a barbecue twist. Instead of using ground beef or Italian sausage in the meat sauce we use pulled pork along with a good dose of BBQ sauce and dry rub. The flavors meld together to form a unique taste that’s both rich and tangy with just the right amount of sweetness and spice you’d expect in Memphis Q. The whole dish is topped off with even more smoky pulled pork to truly make an epic meal. Print
BBQ Spaghetti Recipe
- 2 lbs Pulled Pork
- 1 Small Onion chopped
- 1 Green Bell Pepper chopped
- 5 cloves Garlic minced
- 1 can Petite Diced Tomatoes (14oz)
- 1 can Tomato Sauce (14oz)
- ½ cup Killer Hogs The BBQ Sauce
- ½ cup Killer Hogs Vinegar Sauce
- 8oz Spaghetti Pasta
- 2 Tablespoons Tomato Paste
- 2 Tabelspoons Olive Oil
- 3 Tabelspoons Killer Hogs The BBQ Rub
- 1 teaspoon Dried Oreagano
- 1 teaspoon Dried Parsley
- 1 teaspoon Sweet Basil
- 1 teaspoon Marjoram
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- Heat Olive Oil in a large saucepan over medium heat. Sauté onion and bell pepper for 3-4 minutes or until tender. Add minced garlic and continue to cook for 1-2 minutes.
- Add tomato sauce, diced tomatoes, tomato paste, BBQ sauce, Vinegar Sauce, seasonings, and ½ lb pulled pork; stir to combine, cover and simmer for 45 min. to 1 hour over very low heat stirring occasionally.
- Prepare pasta according to package directions and drain. Place pasta back into boiler pot over medium heat and add 2 tablespoons of butter. 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 and drizzle with additional BBQ sauce.
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Looks fantastic! Will have to give this a try.
Have you ever used your left over pork to make enchiladas?
No… but I like that thinking! That would be an awesome recipe.
How many servings does this exact recipe make? Thanks
Depends on who your feeding!
Malcolm, you have recipe for Pulled pork tacos?
no, but I bet some pulled pork tacos would be delicious!
Dude, I was skeptical – but this recipe is the real deal. Fantastic!
Just made this and it was great!
Just made this and it is delicious. Wish I could make a copy but will definitely keep it on Pinterest.
Why can’t I print this recipe?
If you scroll to the bottom there is a recipe with a print option
Malcom., Reference to your spaghetti sauce. If you had to serve about 30-35 people how would you kick up the recipe to feed that amount of people. What size of pot would I need . I’m thinking that the recipe would be great for a fund fundraiser with our group.
I would make multiple batches. I think it would work better than trying to scale it.
So delicious! Adding this to our list of favorites.
This recipe works well. The proportions are good. I’m just still having a problem wrapping my head around it though. It was good, but my wife and I still thought the entire concept was weird. Cant say why, it just is for us.
Not sure yet whether I continue making this, but the recipe itself is solid.
I used some of my leftover pulled pork to make sweet potato quesadillas we’ve made the sweet potato quesadillas before but the smoked pork put it over the top!!!??
Wasn’t expecting much but it was unbelievable. Going to do this again for sure.
Malcom your the king of the Pitt hands down to me . Your recipes and bbq techniques work very well for me. Just tried this recipe tonight with some left over pulled pork and it was A-1 .. Thanks for the recipe man !
I also thought the concept was strange…but I made this last weekend and my wife and I were totally blown away. Really great…used my homemade sauces and rub in the recipe. Perfect amount of “heat.” By the way…I smoked the pork butt using the technique you posted for the Weber, adapted for my Big Green Egg. Really really great.
I made this before, very delicious, but I’m going to up the game and use left over pulled pork from the carnitas recipe. Make it a Mexican spaghetti.
Also, not to take away from Mr. Reed, but I smoked some whole tomatoes with the pork, and crushed them into the sauce instead of using canned. This step gave the sauce a nice smoky flavor.