Barbecue Spaghetti

Spaghetti with marinara and … barbecue sauce and pulled pork? It might sound odd, but it’s actually a well-known and beloved dish invented in Memphis, Tennessee. Barbecue spaghetti was created in the early 1960s by Brady Vincent, a former railroad cook. His savory dish featured spaghetti tossed with pulled pork and a sauce that’s half marinara, half barbecue.

Vincent served the dish at Brady and Lil’s, the barbecue joint he ran with his wife until 1980. Along the way, he taught several other Memphis cooks how to make the dish, too. Today, this dish is served at barbecue spots and restaurants across the city, where you can order it as either an entree or a pasta side dish.

Ingredients for Barbecue Spaghetti

• Spaghetti: Since it’s in the title of the recipe, you have to have spaghetti! Stick to dry pasta here. Fresh is wonderful, but it’s too delicate for the hearty pulled pork and sauce.
• Olive oil: The onion and green pepper are sauteed in just enough olive oil to soften them. If choosing between olive oil and extra virgin olive oil, use the regular stuff. You won’t taste extra virgin olive oil’s subtle flavor under the tangy sauce.
• Onion: This recipe calls for a small onion. The best type of onion to use would be a white or yellow onion, so it’s not too sharp or sweet.
• Green pepper: Green peppers are picked early, which contributes to their mild, grassy and slightly bitter flavor. For an earthier flavor, you could sub in chopped poblano pepper.
• Pork: This recipe is a great way to use up leftover shredded pork from a barbecue. You can also find precooked shredded pork in the grocery store—look in the deli’s refrigerated section.
• Barbecue sauce: A Memphis-style barbecue sauce that’s tomato-based, sweet and tangy is optimal here, but feel free to substitute your favorite prepared barbecue sauce.
• Marinara sauce: You’ll also need marinara sauce to tie the Italian and barbecue flavors together. For a good flavor balance, start with a marinara sauce that’s not too acidic or thick.

Directions

Step 1: Cook the spaghetti

Cook the spaghetti according to the package directions. Strain it and set it aside.

Step 2: Make the sauce

In a large saucepot, heat the oil over medium heat. Add the chopped onion and pepper and cook them until they’re tender, five to seven minutes.

Add the shredded pork, barbecue sauce and marinara, and heat them through.

Step 3: Add the spaghetti to the sauce

Add the spaghetti to the sauce and toss to coat it.

Barbecue Spaghetti Variations

• Switch the protein: This dish can also be made with smoked brisket or shredded chicken.
• Make the sauces from scratch: If you have the time, the flavor of homemade barbecue sauce recipes and marinara sauce can’t be beat.

How to Store Barbecue Spaghetti

Store leftover barbecue spaghetti in an airtight container in the fridge for three to four days. For longer storage, you can make and freeze the sauce for two to three months, but don’t freeze it once it’s mixed into the pasta. Pasta becomes mushy when frozen and thawed.

How do you reheat barbecue spaghetti?

Reheat leftover pasta either on the stovetop or in the microwave. To reheat barbecue spaghetti on the stovetop, heat a saucepan over medium heat and drizzle in some olive oil. Add the leftover pasta and sauce, and saute them until they’re hot, two to three minutes. To reheat barbecue spaghetti in the microwave, transfer it to a microwave-safe dish along with a splash of water. Cover and reheat it in one-minute increments until it’s warmed through.

Barbecue Spaghetti Tips

What are some ways to cook shredded pork for barbecue spaghetti?

I love making slow-cooker pulled pork because it’s so hands-off and fuss-free. But you can also make Instant Pot pulled pork, or cook a smoked pork butt and shred it.

What can you serve with barbecue spaghetti?

For a true Memphis barbecue spaghetti experience, serve it with buttered toast. Other dishes to pair with barbecue spaghetti include classic barbecue sides like creamy coleslaw, veggie kabobs and summer corn salad.