Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.
Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.
Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.
Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.
Photograph by Yunhee Kim

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1643.31 Kcal (6880 kJ)
Calories from fat	478.95 Kcal
		% Daily Value*
Total Fat	53.22g	82%
Cholesterol	59.52mg	20%
Sodium	1895.03mg	79%
Potassium	1594.23mg	34%
Total Carbs	249.32g	83%
Sugars	90.86g	363%
Dietary Fiber	19.96g	80%
Protein	47.36g	95%
Vitamin C	60.1mg	100%
Vitamin A	1.3mg	43%
Iron	25.2mg	140%
Calcium	249.6mg	25%

Amount Per 100 g
Calories	279.47 Kcal (1170 kJ)
Calories from fat	81.45 Kcal
		% Daily Value*
Total Fat	9.05g	82%
Cholesterol	10.12mg	20%
Sodium	322.28mg	79%
Potassium	271.13mg	34%
Total Carbs	42.4g	83%
Sugars	15.45g	363%
Dietary Fiber	3.39g	80%
Protein	8.05g	95%
Vitamin C	10.2mg	100%
Vitamin A	0.2mg	43%
Iron	4.3mg	140%
Calcium	42.4mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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