Barbecue Spaghetti (Patrick and Gina Neely) |
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Prep Time: 40 Minutes Cook Time: 125 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Ingredients:
1 cup paprika |
1/4 cup granulated sugar |
1 teaspoon onion powder |
1 3/4 cups ketchup |
1/2 cup packed light brown sugar |
1/4 cup granulated sugar |
freshly ground pepper |
1 1/2 teaspoons onion powder |
1 1/2 teaspoons mustard powder |
2 tablespoons fresh lemon juice |
2 tablespoons worcestershire sauce |
1/2 cup apple cider vinegar |
2 tablespoons extra-virgin olive oil |
1 medium red or green bell pepper, diced |
1 medium onion, diced |
1 1/2 pounds pulled pork |
kosher salt |
1 pound spaghetti |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Photograph by Yunhee Kim
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