Pulled Pork Spagetti

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sirjonascook
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Pulled Pork Spagetti

Post by sirjonascook » Sat Apr 26, 2008 10:34 pm

This is the BBQ Sauce

16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup

Combine all ingrediants in a stock and bring to boil stirring frequantly. Then turn down to low and simmer for at least 2 hours.

1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti

dice the bell peppers and onoins togeather and sautee with the olive oil. next mix togeather with BBQ sauce and cook on low for about one hour. Cook spagetti according to directions and mix and serve

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atruckerswife
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Post by atruckerswife » Sun Apr 27, 2008 1:31 pm

Thank you Hun, will give this one a try.
Louisa


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bluedog94
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Memphis Barbecue Spaghetti

Post by bluedog94 » Sun Jun 22, 2008 1:47 pm

. . . . . . . .

MEMPHIS BARBECUE SPAGHETTI

Since Memphis is the acknowledged Barbecue Capital of the World, it’s only natural that we utilize our beloved pulled pork whenever possible. Among the delicacies you’ll find along the banks of Ole Man River: barbecue pizza, barbecue salad, barbecue nachos, barbecue baked potato and … our world-famous barbecue spaghetti.

If you’ve had barbecue spaghetti, you know you’re in for a treat … If you’ve never had it, prepare yourself for a culinary and cultural revelation!!


1 can (28 ounces) peeled roma tomatoes, with juices
Olive oil
1 medium-size onion, finely chopped
1 medium-size carrot, peeled and finely chopped
1 rib celery, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
4 fresh basil leaves, finely chopped
1/2 cup barbecue sauce, or more to taste *
1/4 cup hearty red wine
2 to 3 cups chopped barbecued pork shoulder (or more)
Kosher salt
1/2 teaspoon sugar
12 ounces spaghetti
Freshly grated Parmesan cheese

1. Coarsely purée the tomatoes with their juices in a food processor and set aside. Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion, carrot, celery, bell pepper, and garlic and cook until just beginning to brown, about 4 minutes. Add the oregano, hot red pepper flakes, and black pepper and cook for 30 seconds. Add the tomato paste and cook until fragrant, 1 to 2 minutes. Stir in the puréed tomatoes along with the basil and the barbecue sauce. Add wine and the meat and let simmer until the sauce is thick and richly flavored, 8 to 10 minutes, stirring occasionally with a wooden spoon to prevent sticking. Taste for seasoning, adding salt and/or more barbecue sauce as necessary.

2. Meanwhile, bring 8 quarts of lightly salted water to a rapid boil in a large pot over high heat. Add the spaghetti and cook to taste, about 8 minutes for al dente. Drain the spaghetti in a colander.

3. Divide the spaghetti among large, shallow bowls. Ladle the sauce over the pasta and sprinkle with Parmesan. Serve with a side of mustard cole slaw & fresh hot garlic bread.

* Your own homemade barbecue sauce is preferable … Alternatively, a commercial sauce such as KC Masterpiece or Bull’s Eye will suffice.


Bob Heffelfinger
Memphis, TN

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rgibson3468
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Re: Pulled Pork Spagetti

Post by rgibson3468 » Wed May 27, 2009 8:48 am

Hey there, question...who invented BBQ Spaghetti? Was it Jim Neely? Had it at Interstate Southaven a few weeks ago and it was part of his $17.50 sampler (Wife and I split it) and it was ok in limited amount but I could not order it as a main course. Those big beef ribs and beef sausage kind of overshadowed it a bit.
Had Willingham's BBQ Nachos at MiM and they were awesome with the sweet and sassy sauce.
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