BBQ Spaghetti
This BBQ Spaghetti is a Memphis classic, and after having it, it should be a staple in every home! It's so good!
Yield: 4 people
Calories: 1183kcal
Materials
For The Pork Shoulder
- 11 lbs pork shoulder
- 5 tbsp yellow mustard used for binder
- salt and pepper to cover
For The Spaghetti
- 1 lb dried spaghetti noodles
- 1 whole onion diced
- 1 whole red bell pepper diced
- 4 cloves garlic diced
- 1 jar marinara sauce of your choice
- bbq sauce to taste
Instructions
Smoking The Pork Shoulder
- Cover the pork shoulder in mustard, and then heavily season with crushed black pepper and salt.
- Get your smoker up to temp, place a few hunks of hickory wood on the coals and place the pork shoulder on. Make sure to spritz with apple cider vinegar
- Cook until the internal temp is around 200 degrees F. Then wrap the pork shoulder in butcher's paper, place back on the grill to finish. You'll then want to shred this to your liking.
For The Spaghetti
- Dice the white onion, red bell pepper, and saute in a pan with olive oil, salt, and pepper.
- Once these have sweated enough, add in your diced garlic.
- Begin boiling water for your noodles.
- Finish your veggies off by adding in your jar of marinara, and then your bbq sauce to taste.
- Once your noodles are finished, add them to the sauce.
- Now that your noodles are in, add in the amount of smoked pork that you want.
- Dish this out in a bowl, add more pork and bbq sauce to your liking.
Nutrition
Calories: 1183kcal | Carbohydrates: 11g | Protein: 152g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.003g | Cholesterol: 510mg | Sodium: 1591mg | Potassium: 3141mg | Fiber: 3g | Sugar: 6g | Vitamin A: 803IU | Vitamin C: 19mg | Calcium: 148mg | Iron: 11mg