Name: Memphis BBQ Spaghetti
Yield: 6 servings
Ingredients: 2 Tbsp. olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 1/2 cup dark brown sugar; 1 (28 oz.) can tomato sauce; 1 1/2 cups water; 1/2 cup apple cider vinegar; 2 Tbsp. lemon juice; 1 lbs. dried spaghetti; 1 lbs. pulled pork

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Memphis BBQ Spaghetti

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Grilling & BBQ

This classic Memphis BBQ side combines the flavors of barbecue sauce with the key components of a marinara sauce to create a hybrid Italian-Southern dish. It's typically served with leftover smoked pulled pork, but you could throw your leftover barbecue chicken or brisket in there too.

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Serves 6 servings

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Ingredients

2 Tbsp. olive oil 1 yellow onion, diced 1 green bell pepper, diced

1/4 tsp. Minced Garlic

2 Tbsp. tomato powder, plus 4 Tbsp. water to make a paste

2 1/2 Tbsp. Memphis Rib Rub

2 tsp. Smoked Spanish Sweet Paprika

1 1/2 tsp. Regular Yellow Mustard Powder

1 1/2 tsp. Salt & Pepper Tableside Seasoning

1 1/2 tsp. Onion & Garlic Tableside Sprinkle 1/2 cup dark brown sugar 1 (28 oz.) can tomato sauce 1 1/2 cups water 1/2 cup apple cider vinegar

2 Tbsp. Worcestershire Sauce

2 Tbsp. lemon juice 1 lbs. dried spaghetti 1 lbs. pulled pork

Onion & Garlic Everyday Seasoning

Directions

Heat oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, about 5 min. Stir in garlic. Whisk tomato powder and water together to make a paste; stir paste into onion mixture. Stir in all of the spices and the brown sugar. Add tomato sauce, water, vinegar, Worcestershire, and lemon juice and stir to combine. Bring to a boil then reduce heat to low. Simmer, uncovered, for about 2 hours, stirring often. Meanwhile, bring a pot of salted water to a boil and cook spaghetti according to package directions. When sauce is almost done, stir in pulled pork so it can warm through. Serve cooked spaghetti in bowls with a generous helping of sauce and pork spooned over each portion.