BBQ Spaghetti combines tender pulled pork with a slow-simmered tomato sauce boosted by barbecue rub, BBQ sauce, and vinegar sauce for a smoky-tangy pasta dish that bridges comfort food and barbecue.
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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.
Store leftover sauce and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat sauce gently over low heat, then toss with reheated or fresh pasta.
Yes. Prepare the sauce through step 2 and refrigerate up to 3 days. Reheat over low heat, stirring occasionally, before tossing with cooked pasta.
Simmer 45 minutes to 1 hour over very low heat, stirring occasionally. This allows flavors to meld and the sauce to thicken slightly.
Yes. Use any BBQ rub for the seasoning and any vinegar-based BBQ sauce for both the BBQ and vinegar sauce components, adjusting ratios to taste.
Substitute shredded chicken, ground beef, or omit meat entirely for a vegetarian version. Use the same amount or adjust to preference.
Yes. Double or halve all ingredients proportionally. Adjust simmering time slightly if making a much larger batch.
