BBQ Pulled Pork Spaghetti

I've always enjoyed taking two foods that people already love and figuring out how to bring them together into one dish.

And that's exactly what I'm doing with this BBQ Pulled Pork Spaghetti.

Now, everybody knows about traditional spaghetti. You have your noodles, your tomato sauce, and usually some ground beef, Italian sausage, or meatballs.

And there's absolutely nothing wrong with that.

But sometimes I like to switch things up.

So instead of using the traditional meats that you would normally find in spaghetti, I'm using tender, shredded pulled pork.

And I'm not stopping there.

I'm also adding barbecue sauce to the tomato base to give this spaghetti a completely different flavor.

What I like about this recipe is how the barbecue sauce changes the character of the dish without taking away what makes spaghetti so satisfying in the first place.

You still have that rich tomato sauce, those familiar Italian seasonings, and spaghetti noodles coated in plenty of sauce.

But now you're getting some sweetness, smokiness, and tanginess from the barbecue sauce.

And when you combine that with the pulled pork, you've got something that's a little different from your everyday spaghetti dinner.

The first thing I do is build the flavor of the sauce.

I start by sautéing some red onions, green bell peppers, and garlic.

I like using red onions because they bring a little natural sweetness, which works well with the barbecue sauce.

The green bell peppers add another layer of flavor and a little texture.

Once those vegetables soften, I add the diced tomatoes and tomato sauce.

Then comes the seasoning.

I'm using garlic powder, onion powder, dried oregano, and dried basil.

These ingredients help maintain that familiar spaghetti sauce flavor.

But the ingredient that really changes everything is the barbecue sauce.

I'm adding a full cup of barbecue sauce to the tomato base.

As the sauce simmers, the barbecue flavors begin blending with the tomatoes, vegetables, and seasonings.

You get this rich, thick sauce that's a combination of traditional spaghetti sauce and barbecue sauce.

And that's exactly what I'm looking for.

Now, when it comes to the pulled pork, you want to use pork that's already cooked and tender enough to shred.

This is actually a great recipe if you have leftover pulled pork from a barbecue.

Instead of making another pulled pork sandwich, you can turn those leftovers into an entirely different meal.

Once the sauce has simmered and developed its flavor, I add the cooked spaghetti and shredded pulled pork.

Then I toss everything together until the noodles are coated in that thick barbecue tomato sauce.

And let me tell you, this is where the dish really starts coming together.

The pulled pork gets distributed throughout the spaghetti, and the sauce coats everything.

So instead of getting a plate of spaghetti with a little meat sauce on top, you're getting pulled pork mixed throughout the entire dish.

Every bite has a combination of tender pork, seasoned noodles, and that smoky, slightly sweet tomato sauce.

And because pulled pork already has so much flavor, it adds another dimension that you don't normally get with traditional spaghetti.

For serving, I like to reserve a little pulled pork and add it on top.

You can also drizzle a little extra barbecue sauce over the finished spaghetti if you want to bring out more of that barbecue flavor.

One of the things I appreciate about this recipe is how filling it is.

Between the spaghetti and the pulled pork, you've got a hearty meal that doesn't require much on the side.

You could serve it with garlic bread, a simple salad, or just enjoy it on its own.

This is also a great recipe for feeding a family because it makes a generous amount of food without requiring complicated ingredients.

And if you're someone who enjoys experimenting with familiar recipes, I think you'll appreciate what this one brings to the table.

It's not traditional Italian spaghetti, and I'm not trying to make it that way.

This is barbecue-inspired spaghetti.

Why You'll Love This Recipe

A Different Way to Enjoy Spaghetti

Instead of traditional ground beef or meatballs, this recipe uses tender shredded pulled pork for a unique barbecue-inspired twist.

Rich, Smoky Flavor

The combination of tomato sauce and barbecue sauce creates a flavorful balance of sweetness, smokiness, tanginess, and savory seasonings.

Perfect for Leftover Pulled Pork

If you've made pulled pork for sandwiches or a barbecue, this recipe gives you another way to enjoy those leftovers.

Easy to Prepare

Once the pulled pork is cooked, the recipe comes together using simple ingredients and straightforward cooking techniques.

Hearty and Filling

The combination of spaghetti, pulled pork, and a thick tomato-based sauce makes this a satisfying main dish.

Family-Friendly

Spaghetti is already a familiar favorite, and the barbecue flavors add something different without making the recipe overly complicated.

Great for Meal Prep

The sauce and pulled pork can be prepared ahead of time, making it easier to put together a quick meal during the week.

Recipe Variations

1. Spicy BBQ Pulled Pork Spaghetti

Add ½ teaspoon crushed red pepper flakes or ¼ teaspoon cayenne pepper.

You can also use a spicy barbecue sauce for additional heat.

2. Cheesy BBQ Pulled Pork Spaghetti

Stir 1 cup shredded mozzarella cheese into the finished spaghetti.

Allow the cheese to melt slightly before serving.

You can also sprinkle Parmesan cheese over the top.

3. Smoked Pulled Pork Spaghetti

Use smoked pulled pork instead of slow-cooked pulled pork.

The smoky flavor of the meat adds another dimension to the barbecue tomato sauce.

4. BBQ Chicken Spaghetti

Replace the pulled pork with 1 pound of cooked, shredded chicken.

This is a good alternative if you prefer chicken or have leftover rotisserie chicken.

5. Creamy BBQ Pulled Pork Spaghetti

Add ½ cup heavy cream to the sauce during the final 5 minutes of simmering.

This creates a smoother, richer barbecue tomato sauce.

6. BBQ Pulled Pork Pasta Bake

Transfer the finished spaghetti to a baking dish.

Top with:

• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese

Bake at 375°F for approximately 10 to 15 minutes, until the cheese melts and becomes bubbly.

7. Extra Smoky BBQ Spaghetti

Add ½ teaspoon smoked paprika to the sauce.

This is particularly useful if you're using pulled pork that wasn't smoked.

8. BBQ Pulled Beef Spaghetti

Replace the pulled pork with 1 pound of cooked, shredded beef brisket or chuck roast. This creates a beef-based version with a similarly rich barbecue flavor.

BBQ Pulled Pork Spaghetti

This BBQ Pulled Pork Spaghetti combines tender shredded pork with spaghetti noodles tossed in a rich tomato and barbecue sauce. Sautéed onions, bell peppers, garlic, and Italian seasonings add layers of flavor, creating a hearty, smoky, and slightly sweet pasta dish that's perfect for family dinners or using leftover pulled pork.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course main dish

Cuisine American

Servings 8

Ingredients

  

• 2 tablespoon vegetable oil
• 1 medium red onion diced
• 1 medium green bell pepper diced
• 3 garlic cloves minced
• 1 can 14 oz diced tomatoes
• 1 can 28 oz tomato sauce
• 2 teaspoon garlic powder
• 2 teaspoon dried oregano
• 2 teaspoon dried basil
• 1 teaspoon onion powder
• 1 cup barbecue sauce plus extra for garnish
• 16 oz cooked pulled pork
• 12 oz spaghetti

Instructions

 

• Bring a large pot of water to a boil. Cook 12 ounces of spaghetti according to the package instructions until al dente. Before draining, reserve approximately ½ cup of pasta water. Drain the spaghetti and set aside. Avoid overcooking because the noodles will be tossed in the hot sauce later.
• Place a large pot or deep skillet over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is heated, add: 1 diced red onion and 1 diced green bell pepper Cook for approximately 4 to 5 minutes, stirring occasionally, until the vegetables soften and begin developing a little color. Add the 3 minced garlic cloves. Continue cooking for approximately 30 to 60 seconds, stirring frequently, until fragrant. Be careful not to burn the garlic.
• Pour in: 1 can diced tomatoes, including the juices and 1 can tomato sauce. Stir everything together until the vegetables are evenly distributed throughout the sauce.
• Add: 2 teaspoons garlic powder, 2 teaspoons dried oregano, 2 teaspoons dried basil, and 1 teaspoon onion powder. Stir thoroughly to combine. Allow the seasonings to blend into the tomato sauce.
• Pour 1 cup of barbecue sauce into the pot. Stir until the barbecue sauce is completely incorporated into the tomato mixture. At this point, the sauce should have a rich red color and a slightly thicker consistency.
• Bring the sauce to a gentle simmer over medium heat. Once simmering, reduce the heat to low. Allow the sauce to cook uncovered for approximately 30 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pot. The sauce should thicken slightly as it cooks. Taste and adjust the seasoning if necessary.
• Add the cooked, shredded pulled pork to the sauce, keeping a small amount reserved for garnish. Stir until the pork is evenly distributed. Allow it to heat through for approximately 3 to 5 minutes. The pulled pork should absorb some of the barbecue tomato sauce while maintaining its tender texture.
• Add the cooked spaghetti to the pot. Using a pair of tongs, gently toss the spaghetti until all the noodles are coated in the sauce. Continue tossing until the pulled pork is evenly distributed throughout the spaghetti. If the sauce becomes too thick, add a small amount of the reserved pasta water.
• Transfer the spaghetti to a serving platter or individual plates. Top with the reserved pulled pork. Drizzle a little additional barbecue sauce over the finished dish if desired. For extra flavor, garnish with chopped parsley or grated Parmesan cheese. Serve immediately while hot.

Video

Recipe Tips

Use Pulled Pork That's Already Cooked and Tender

The key to making this recipe work is starting with tender, fully cooked pulled pork.

You don't want to add raw pork to the spaghetti sauce because the cooking time for this recipe isn't long enough to properly cook and tenderize a pork shoulder.

I recommend using leftover smoked pulled pork, slow-cooked pulled pork, or pulled pork prepared in advance.

Smoked pulled pork is especially good because it adds another layer of barbecue flavor.

Additional Tips

1. Choose your barbecue sauce carefully.

The barbecue sauce has a major influence on the final flavor.

A sweet and smoky sauce will give you a more traditional Southern barbecue flavor, while a tangier sauce creates a sharper contrast with the tomatoes.

2. Don't overcook the spaghetti.

Cook the spaghetti until it's al dente because it will continue absorbing some of the sauce when you combine everything.

3. Let the sauce simmer.

The 30-minute simmer allows the tomatoes, barbecue sauce, vegetables, and seasonings to blend together.

4. Reserve some pasta water.

Before draining the spaghetti, reserve approximately ½ cup of pasta water.

If the sauce becomes too thick after adding the noodles, a little pasta water can help loosen it.

5. Save some pulled pork for garnish.

Adding a few pieces of pulled pork on top makes the finished dish more visually appealing and immediately shows what makes this spaghetti different.

Keyword baked spaghetti, bbq spaghetti, one pot spaghetti, pulled pork spaghetti, spaghetti noodles, spaghetti recipes

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