Had VERY low expectations, and this was extremely tasty!
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. This recipe first appeared in our June/July 2011 BBQ issue.
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Credit: Todd Coleman
SERVES 6–8
3 cups canned tomato sauce
½ cup cane syrup
1½ tbsp. apple cider vinegar
¾ tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. cayenne
Pinch ground cloves
Kosher salt and freshly ground black pepper, to taste
1 cup chopped pulled pork
1 lb. dried spaghetti
In a 4-qt. saucepan, bring tomato sauce, syrup, vinegar, allspice, cinnamon, cayenne, cloves, and salt and pepper to a boil over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Add pulled pork; cook until heated through.
Meanwhile, bring a large pot of salted water to a boil and add spaghetti; cook until al dente, about 7 minutes. Drain and toss with the sauce.
