We found this one in St Louis on our last Pilgrimage to the US, and you may have sampled it as part of our Pilgrimage specials in May. It’s a great dish for roast beef or pork leftovers, or if you’re into your true barbecue, leftover smoked brisket or pulled pork! Thank you Miss Lilly for being truly inspiring, although we have given it our own twist…
Makes: 4 servings
Active Time: 25 minutes
Total Time: 30 minutes
- 400g Spaghetti
- 400g beef or pork meat, chopped into bit size chunks or pulled
- 1 tbsp Red’s Pulled Pork Barbecue Rub
- 1 bottle Red’s Kansas City Barbecue Sauce
- 1 bottle Red’s Judas Ketchup
- 1 tbsp rapeseed oil
- 1 medium white onion, diced
- 1 green pepper, diced
- 1 garlic clove, minced
- 1 tsp dried oregano
- Fresh cracked pepper
- Heat the oil over a medium heat in a large pot. Add the onion and green pepper, garlic and sauté until softened.
- In the meantime, boil spaghetti in a large, salted pan water boiling water until al dente for about 7 minutes and drain.
- Add the meat and rub to the frying pan, and continue sautéing for 2-3 minutes. Add the barbecue sauce and ketchup and reduce to a simmer for 3-5 minutes to combine all the flavours stirring regularly. Add water if the mixture is sticking or too thick.
- Toss the spaghetti into the large pot, mix through and serve in a bowl covered with oregano and black pepper. Awesome with garlic buttered Texas Toast on the side. Add jalapeño slices for an extra slap around the chops.
If you haven’t got one of our rubs and sauces yet, you can still buy online at Asda. And don’t forget keep sharing your best creations on Twitter and Instagram – we’ll repost the best.
Amen to BBQ spaghetti.