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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.
Check out more of Chef Christian’s recipes over on Youtube.
Memphis-Style BBQ Spaghetti with Nashville Hot Pulled Pork
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 3 Tbsp and some for that magic sprinkle of Spiceology X Derek Wolf Nashville Hot Chicken Blend
- 1 qt Water
- 1 qt Apple Cider
- 3 cups Dill and or Bread and Butter Pickle Juice
- 2 tsp Salt
- 2 cups Brown Sugar
- 1 cup Ketchup
- 1 lb Bucatini pasta
- 1 lb Smoked Pulled Pork
Instructions
- In a large stock pot, combine 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, 1/2 cup of BBQ sauce and 1/2 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 Nashville Hot and BBQ sauce.
- Jar up the rest of the BBQ sauce.
- Devour.
