BBQ Spaghetti

There does not go a day in the workweek when my coworkers and I do not talk about food. It usually happens around 9:30 every morning, and we talk every thing food. Whether it be from what we ate the night before, what we want to eat, or what we read on our RSS feeds, we are always talking food, which is a bit  unusual seeing there are five guys in the open suite.  So not long ago, a couple of us were talking about smoking food over the weekend, and as we typically do, we have a lot of leftovers, of which we bring into the office. As we talked about what we do with the leftovers, my coworker Ryan had mentioned that he makes bbq spaghetti.

BBQ Spaghetti Recipe

BBQ spaghetti? One I have never had bbq spaghetti, and two, it sounded really good. So, I thought I would give it a try. After all, I recently had great leftovers from making Hawaiian style kalua pig, and I thought what a better way to use that pork leftover on this idea of bbq spaghetti. Let’s get started on this simple, and delicious recipe.


  • 1 lb of pasta (I used fettucinni)
  • 4 cups of shredded pork
  • 2-3 cups of your favorite bbq sauce (here or here)

That is it. Three simple ingredients, yielding huge flavors. Begin by cooking your pasta, until al dente. During this time, warm your bbq sauce on the stove in a saucepan. Add your pork to the sauce to warm it through as well.

Once your pasta is cooked, drain it, and it to a large bowl. Pour in your sauce, mix well, and serve. I served mine with some pickle spears to really make it feel like a down home bbq bowl. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts on “BBQ Spaghetti

  1. What a great idea!I’ll keep this in mind when we have some pulled pork leftovers.Im seriously thinking about making your kalua pig…yum!

  2. I used to do something similar to this when I was in college! I never had the pork, but I usually would chop up some green onions and fry up a little bacon and toss them both with pasta and bbq sauce. Everyone thought I was nuts, but it really was tasty! Thanks for the recipe, I’m going to try it this way!

  3. I live in Memphis and only two of the non touristy bbq places makes bbq spaghetti. The most famous only for tourists places (trust me locals don’t really go here) is Corky’s and they have regular spaghetti not bbq. Which confused the heck out of me. The best bbq spaghetti ive had here though is a hole in the wall on Madison Avenue called The BBQ shop. So i wanted to learn to make it. Googling it gets you this elaborate over the top food network recipe from the Neely’s of all people (Memphians) that has you making everything from scratch. To make a long story short (too late) your quick blog about it has reinvigorated my want in making it. Your non elaborate recipe reminds me to simplify things a little bit.

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