Memphis Barbecue Spaghetti
Memphis Barbecue Spaghetti blends pulled pork with tangy BBQ sauce and pasta for a unique Southern dish that bridges BBQ joint classics with Italian-American comfort food.
Memphis Barbecue Spaghetti blends pulled pork with tangy BBQ sauce and pasta for a unique Southern dish that bridges BBQ joint classics with Italian-American comfort food.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Saute onion, peppers, and garlic in a large pot over medium-high heat with vegetable oil. Cook until vegetables start to brown and are soft.
Add canned tomato, garlic, oregano, basil and onion powder with 1 cup of barbecue sauce. Bring mixture to a simmer, then reduce to low. Let sauce cook for 30 minutes. Taste for seasoning.
Add the cooked spaghetti and pulled pork to the pot and toss with a pair of tongs.
Garnish with extra bbq sauce and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat with a splash of water to restore sauce consistency.
Yes. Prepare the sauce through step 2, cool, and refrigerate up to 2 days. Add cooked spaghetti and pulled pork just before serving to prevent mushiness.
Use pork shoulder or butt that's been slow-cooked or smoked. Shredded rotisserie pork is a quick substitute. Ensure it's fully cooked before adding.
The sauce simmers for 30 minutes on low heat after adding tomatoes, spices, and BBQ sauce. Taste and adjust seasonings before serving.
Yes. Penne, rigatoni, or bow-tie pasta work well with this sauce. Use the same weight (12 oz. dry) and cook according to package directions.
Yes. Freeze the cooled sauce with pulled pork for up to 3 months. Thaw overnight and reheat gently over low heat, then toss with freshly cooked pasta.
