Name: Memphis-Style BBQ Spaghetti with Nashville Hot Pulled Pork
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 3 Tbsp 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 tsp Salt; 2 cups Brown Sugar; 1 cup Ketchup; 1 lb Bucatini pasta; 1 lb Smoked Pulled Pork

Ingredients

Scale

3 Tbsp 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 tsp Salt
2 cups Brown Sugar
1 cup Ketchup
1 lb Bucatini pasta
1 lb Smoked Pulled Pork

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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.