Memphis-Style BBQ Spaghetti with Nashville Hot Pulled Pork
Rated 5.0 stars by 1 users
Servings
2-4 servings
Prep Time
1 hour
Cook Time
90 minutes
Memphis-style BBQ spaghetti is a thing - and man, is it the dynamic duo we've been looking for.
Chef Christian walks you through this comfort food classic, including making a homemade BBQ sauce and then bringing it all together with some pasta.Author: Chef Christian Gill
Ingredients
-
3 tablespoons and some for that magic sprankle of Spiceology Nashville Hot Chicken Blend
- 1 qt Water
- 1 qt Apple Cider
- 3 cups Dill and or Bread and Butter Pickle Juice
-
2 teaspoon Salt
- 2 cups Brown Sugar
- 1 cup Ketchup
- 1 lb Bucatini pasta
- 1 lb Smoked Pulled Pork
Directions
In a large stock pot, combine Spiceology Nashville Hot, water, pickle juice, salt, brown sugar, and ketchup.
- Bring to a rapid boil. Reduce heat and let simmer for 45 minutes or until reduced by half.
- Set aside and let cool.
- Cook bucatini according to instructions making sure to use the salt in the pasta water. Remove from heat and strain two minutes before al dente (be sure to save 1 cup of pasta water).
In a large sauté pan, heat half of the pulled pork.
Add half the bucatini, ½ cup of BBQ sauce and ½ cup of pasta water.
- Toss quickly to evenly distribute pulled pork and cook over high heat until sauce thickens and bucatini finishes cooking to al dente.
- Work in batches until all the pasta and pork is used.
Finish with a sprinkle of Spiceology Nashville Hot and BBQ sauce.
- Jar up the rest of the BBQ sauce.
- Devour.
