|BBQ Sketti, a spaghetti made with leftover pulled BBQ pork, chicken or beef.|
BBQ Sketti - Pulled Pork SpaghettiHow was your long holiday weekend? Although we had stormy weather, there were enough breaks here and there to sneak in some fun. I have to say it's been a pretty fab week overall really, beginning with our family reunion last weekend, a baby's first birthday, a delicious family birthday dinner for my sister at Half Shell Oyster House, a Biloxi Shuckers baseball game and a nice firework show afterward, in-between a bit of blog and magazine work, and ending with a cookout at home yesterday with the typical goodies - burgers, dogs, pulled pork, smoked sausage, baked beans and potato salad - and that we managed to get in just before the last downpour.
Our family reunion was wonderful and completely planned and organized from top to bottom by my amazing sister Sandra. Most of y'all have certainly heard me talk of my Mama, who passed almost 18 years ago, and, for those of you who also read my column in eat. drink. MISSISSIPPI magazine, you know that it was the first family gathering on my Mama's side in many years. My sister did an amazing job and it was a complete success!
For years, the only time many of us had seen one another was at the funeral home, so it was great to see everybody after all these years in a more fun social setting. We were all already talking about the next time! I brought three recipes from the blog, the Tri-Color Italian Rotini Pasta Salad and two others that were variations on existing recipes here, so I'm going to try to remake those as features here in the coming weeks for y'all.
When it comes to pulled pork, if you're like most of us, you probably make the largest pork shoulder your budget will allow for when you make your pulled pork - not only to feed the masses, but also in hopes to have a little left over. I was by some folks at Rouse's the other day who had massive amounts of meat, including one gargantuan 97 cents a pound on sale butt in their cart, and I said "hey, I'm coming to y'all's house cuz I know there's some good eatin' goin' on there this weekend." Seriously. I said that! To perfect strangers. Out loud and everything!! The Cajun, he's pretty used to that, just rolled his eyes and the lady, she just laughed, and told me while some of that was for the freezer, that huge butt was indeed going on the smoker.
Well, I hope y'all were able to squeeze in some outdoor cooking time in between rainstorms, and maybe got a shoulder on the smoker or in the crockpot too, because I really want you give this recipe a spin. This spaghetti is one of my favorite ways to re-purpose pulled pork. Of course, you can also buy pulled pork these days, from your favorite BBQ restaurant or store, either commercially made or smoked right in the store deli. I highly recommend Byron's from Sam's club - it's delicious and what I used for this spaghetti pictured. You can also use pulled chicken or shredded leftover beef as well.
Oh my goodness gracious is this stuff easy good. We've eaten it multiple times over the summer and I'm ready for some more! There isn't much to making it at all either, and as always, the full recipe with measurements, ingredients and instruction is located further down the page past the pictures. Here's how to make it.
Mix together seasonings; set aside. Since pulled pork is typically well seasoned, I just keep my seasoning mix fairly simple. You could certainly substitute a smaller version of the same rub that you used on your pork here too. Heat oil over medium heat and saute the onion and bell pepper until tender, about 5 minutes; add garlic and cook another minute. Stir in meat and barbecue sauce. If you are using an already sauced pulled pork, reduce or eliminate the added sauce.
Blend in water and the seasoning blend. I've also used chicken broth but frankly, the meat is so well seasoned, I don't notice much difference here in the flavor, so water works just fine.
Break spaghetti noodles in half, adding to the sauce. Bring to a boil, reduce heat, cover and simmer until noodles are tender, about 12 to 15 minutes, stirring several times. How simple is that?
Taste and adjust seasonings as needed. This will make about 4 servings but can easily be increased. Serve with a garden salad and bread.
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Recipe: BBQ Sketti - Pulled Pork Spaghetti©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 servings
For the Seasoning Blend:
For the Spaghetti:
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste
- 1 teaspoon paprika
- 1 tablespoon cooking oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 2 cups BBQ smoked pulled pork, chicken or beef (about a pound)
- 1 cup barbecue sauce, store bought or homemade
- 5 cups water or chicken broth
- 1/2 pound thin spaghetti noodles
Blend together seasonings; set aside. Heat oil over medium heat and saute onion and bell pepper until tender, about 5 minutes; add garlic and cook another minute. Stir in meat and barbecue sauce. Blend in water and seasoning blend. Break spaghetti noodles in half, adding to the sauce. Bring to a boil, reduce heat, cover and simmer until noodles are tender, about 12 to 15 minutes, stirring several times. Taste and adjust seasonings. Serve with a side salad and bread.
Cook's Notes: May substitute the same rub that you used on your pork for the seasoning blend. If your pulled meat is already heavily sauced, you may choose to reduce or eliminate barbecue sauce as needed. This will make about 4 servings but can easily be increased.
BBQ Baked Cheesy Spaghetti Casserole: Transfer cooked dish to a baking dish, cover with 2 cups shredded cheese and bake at 350 for 20 to 25 minutes or until cheese is melted and casserole bubbly and heated through.
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©Deep South Dish
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