Nashville Hot Memphis-Style BBQ Spaghetti with Pulled Pork

Chef Christian Gill
Servings

4

Prep Time

1 hours

Cook Time

90 minutes

Cuisine

American

Category

Main

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.
Nashville Hot Memphis-Style BBQ Spaghetti with Pulled Pork

Ingredients

  • 3 tablespoons and some for that magic sprinkle 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

  1. In a large stock pot, combine Spiceology Nashville Hot, water, pickle juice, salt, brown sugar, and ketchup.

  2. Bring to a rapid boil. Reduce heat and let simmer for 45 minutes or until reduced by half.
  3. Set aside and let cool.
  4. 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).

  5. In a large sauté pan, heat half of the pulled pork.

  6. Add half the bucatini, ½ cup of BBQ sauce and ½ cup of pasta water.

  7. Toss quickly to evenly distribute pulled pork and cook over high heat until sauce thickens and bucatini finishes cooking to al dente.
  8. Work in batches until all the pasta and pork is used.

  9. Finish with a sprinkle of Spiceology Nashville Hot and BBQ sauce.

  10. Jar up the rest of the BBQ sauce.
  11. Devour.
Recipe Products
Blend

Nashville Hot Chicken Seasoning

Key Ingredients

Cayenne Pepper, Onion Granules, Paprika, Paprika, Light Chili Powder