Prep 15 mins
Cook 42 hrs
In this recipe you can use leftover pork, beef, or chicken. Recipe courtesy The Neelys.
Make and share this BBQ Spaghetti recipe from Food.com.
- 1 tablespoon olive oil
- 1 small green bell pepper, chopped
- 1⁄2 yellow onion
- 1 tablespoon garlic salt
- 1 lb pork or 1 lb beef or 1 lb chicken, cooked and chopped into bite-size pieces
- 1 lb spaghetti
BBQ Sauce(use 3 and a half cups)
- 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
- In a large skillet, heat olive oil over medium heat. Saute the pepper and onion, until softened for 1 to 2 minutes. Stir in the garlic salt. Add the premade 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 for 7 minutes, until al dente (firm but not hard) and drain. Toss spaghetti with sauce.
- Neely's BBQ Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
- Yield: 3 1/2 cups.
pretty good! different taste for spaghetti. used up some left over pulled pork. bbq sauce was really good! added a touch of honey cuz the man said it needed to be a little sweeter. Im gonna add some red pepper flakes next time! thanks for posting cookiedog!
This is very good! I halved the recipe and used red bell pepper, red onion, and leftovers from one of those chickens you get already roasted from the supermarket. The only change I made was to cut back the sugar just a little bit, and I'm glad I did as it was just about the right sweetness for my taste. I also just realized that I forgot the garlic salt - whoops! I do think the serving sizes are way off though - I got about 3-4 servings from a half recipe. I'm looking forward to trying this again with pork or beef. Thanks for posting!