BBQ Spaghetti

By ktbnkr

My take on a Memphis original. Tangy BBQ sauce, slow cooked pork and pasta make for a great dinner

Ingredients

• One pork butt – 4-5 lbs
• Memphis Rub on it. I made a double batch.
• Barbecue Sauce
• 1/2 to 1 cup Beef stock
• 1 scoop pasta water
• 1/2 to 1 cup Juice from pork butt
• 1 lb spaghetti cooked per package directions
• Salt and pepper to taste
• Cheddar and Monterey Jack Cheese

Details

Servings 6

Preparation

Step 1

Slow cook pork butt at 275 degrees with Memphis rub liberally rubbed on butt. When meat is falling apart, pork is done. Remove from roaster and let cool. Tear meat apart with fork and place in stock pot with barbecue sauce of choice – I used KC Masterpiece original. Bring mixture to a near boil and let simmer for 45 minutes to an hour. Cook pasta.

To mixture, add 1 scoop of pasta water, beef stock, and juices from pork – adjust liquids to desired consistency. Stir and heat through. Add pasta to sauce mixture and combine. Top with cheddar and jack cheese and serve.