Recipes

Barbecue Spaghetti

  • Serves

    serves 6-8

TODD COLEMAN

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.

Ingredients

  • 3 cups canned tomato sauce
  • 12 cup cane syrup
  • 1 12 tbsp. apple cider vinegar
  • 34 tsp. ground allspice
  • 12 tsp. ground cinnamon
  • 12 tsp. cayenne
  • Pinch ground cloves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup chopped pulled pork
  • 1 lb. dried spaghetti

Instructions

Step 1

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.

Step 2

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.

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