Bbq Spaghetti With Pulled Pork Recipes

BBQ SPAGHETTI

BBQ Spaghetti image

Provided by Patrick and Gina Neely : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small green bell pepper, chopped
1/2 yellow onion, finely chopped
1 tablespoon garlic salt
3 1/2 cups Neely's BBQ sauce, recipe follows
1 pound pork, beef, or chicken, cooked and chopped into bite-size pieces
1 pound spaghetti
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.
Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

BARBECUE SPAGHETTI

Barbecue Spaghetti image

Provided by Patrick and Gina Neely : Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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.

BARBECUE PULLED SPAGHETTI SQUASH SANDWICHES (WITH BONUS SLOW COOKER BARBECUE PULLED PORK RECIPE)

Barbecue Pulled Spaghetti Squash Sandwiches (with Bonus Slow Cooker Barbecue Pulled Pork Recipe) image

Tangy homemade barbecue sauce mixed with tender spaghetti squash and served atop toasted buns, "pulled" sandwich style.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

Ingredients

1 3- pound spaghetti squash
5 whole-wheat hamburger buns (or other rolls of your choice, toasted)
Barbecue Sauce
2 teaspoons olive oil
3 cloves garlic (minced)
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons cider vinegar
Liberal pinch of red pepper flakes (or more to taste)

Steps:

In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
Turn heat to low and simmer for about five minutes.
Scrape the spaghetti squash into a large bowl. Stir in 2/3 cup of the barbecue sauce.
Toast the rolls then lay them open on individual plates and poon the barbecue pulled spaghetti squash onto each. Serve immediately.
Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days) or use the rest for the Slow Cooker Barbecue Pulled Pork (recipe below).

SMOKY BBQ PULLED PORK BAKED SPAGHETTI

Smoky BBQ Pulled Pork Baked Spaghetti image

Enjoy a mash-up of epic proportions with Smoky BBQ Pulled Pork Baked Spaghetti from My Food and Family! This Smoky BBQ Pulled Pork Baked Spaghetti dish has all the awesome flavor of smoky BBQ pulled pork baked into a cheesy spaghetti casserole.

Provided by My Food and Family

Categories Pasta

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1/2 lb. spaghetti, uncooked
1 Tbsp. olive oil
1 cup chopped red onions
1 large green pepper, chopped
2 tsp. minced garlic
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup KRAFT Original Barbecue Sauce
2 cups smoked pulled pork (without sauce)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat oven to 375ºF.
Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large saucepan on medium heat. Add onions and peppers; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
Drain spaghetti, reserving 1/2 cup cooking water. Add reserved water to cooked vegetables in saucepan along with the tomatoes and barbecue sauce; mix well. Stir in meat. Add spaghetti; mix lightly.
Spoon spaghetti mixture into 13x9-inch pan sprayed with cooking spray; top with cheese.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 860 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 18 g, Protein 22 g

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