BBQ Spaghetti
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BBQ Spaghetti
My take on a Memphis original. Tangy BBQ sauce, slow cooked pork and pasta make for a great dinner
Yield: 6 servings
- One
-
Memphis Rub on it. I made a double batch.
- ½ to 1
-
1
scoop pasta water
- ½ to 1
-
1
lb spaghetti cooked per package directions
-
Cheddar and Monterey Jack Cheese
Slow cook pork butt at 275 degrees with Memphis rub liberally rubbed on butt. When meat is falling apart, pork is done. Remove from roaster and let cool. Tear meat apart with fork and place in stock pot with barbecue sauce of choice – I used KC Masterpiece original. Bring mixture to a near boil and let simmer for 45 minutes to an hour. Cook pasta.
To mixture, add 1 scoop of pasta water, beef stock, and juices from pork – adjust liquids to desired consistency. Stir and heat through. Add pasta to sauce mixture and combine. Top with cheddar and jack cheese and serve.
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