Barbecue Spaghetti

Name: Barbecue Spaghetti
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 cups canned tomato sauce; 1 ⁄ 2 cup cane syrup; 1 1 ⁄ 2 tbsp. apple cider vinegar; 3 ⁄ 4 tsp. ground allspice; 1 ⁄ 2 tsp. ground cinnamon; 1 ⁄ 2 tsp. cayenne; Pinch ground cloves; Kosher salt and freshly ground black pepper, to taste; 1 cup chopped pulled pork; 1 lb. dried spaghetti

Serves
serves 6-8

TODD COLEMAN

This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. This recipe first appeared in our June/July 2011 BBQ issue.

Ingredients

3 cups canned tomato sauce
¹⁄₂ cup cane syrup
1 ¹⁄₂ tbsp. apple cider vinegar
³⁄₄ tsp. ground allspice
¹⁄₂ tsp. ground cinnamon
¹⁄₂ tsp. cayenne
Pinch ground cloves
Kosher salt and freshly ground black pepper, to taste
1 cup chopped pulled pork
1 lb. dried spaghetti

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Instructions

Step 1

In a 4-qt. saucepan, bring tomato sauce, syrup, vinegar, allspice, cinnamon, cayenne, cloves, and salt and pepper to a boil over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Add pulled pork; cook until heated through.

Step 2

Meanwhile, bring a large pot of salted water to a boil and add spaghetti; cook until al dente, about 7 minutes. Drain and toss with the sauce.

In a 4-qt. saucepan, bring tomato sauce, syrup, vinegar, allspice, cinnamon, cayenne, cloves, and salt and pepper to a boil over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Add pulled pork; cook until heated through.
Meanwhile, bring a large pot of salted water to a boil and add spaghetti; cook until al dente, about 7 minutes. Drain and toss with the sauce.