Memphis BBQ Spaghetti


For the Seasoning Mix:
1 Cup Paprika
1/4 Cup granulated sugar
1 tsp 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 tsp Onion Powder
1-1/2 tsp Mustard Powder
2 Tbsp fresh lemon juice
1 Tbsp Worcestershire Powder
1/2 Cup Red Apple Balsamic Vinegar
2 Tbsp Extra-Virgin Olive Oil
1 medium red or green bell pepper, diced
1 medium onion, diced

Kosher Salt
1-1/2 lb pulled pork
1 lb spaghetti


Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. [The seasoning blend can be stored in an airtight container for up to 6 months.]

Make the barbecue spaghetti: Combine the ketchup, both sugars, 1-1/2 tsp pepper, the onion powder, mustard powder, lemon juice, Worcestershire, balsamic, 1/3 Cup seasoning mix and 1 Cup water in a 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 min. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 hour more.

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.