This is a great way to use up leftover pulled pork, though shredded chicken also works. The cooked spaghetti noodles are stirred into the rich sauce, ensuring every strand is generously coated with flavor.
Memphis Barbecue Spaghetti
Ingredients
1 jar (24-ounce) Rouses Marinara Sauce
1 jar (18-ounce) Rouses Memphis Madness Barbecue Sauce
1 tablespoon salt
1 (16-ounce) package spaghetti
1 pound pulled pork
Directions
In a large pot, combine the pasta sauce, barbecue sauce and pulled pork. Stir well to combine. Simmer the sauce mixture over medium-low heat while you cook the spaghetti.
In another large pot, bring 4 to 6 quarts of water to a boil and season with salt. Cook the spaghetti according to the instructions on the package. Once the spaghetti is cooked, drain it and return it to the pot.
Add the sauce mixture to the spaghetti and heat over medium-low heat, stirring frequently, until the noodles, sauce and meat are well-combined and heated through, approximately 4-5 minutes.
Transfer the spaghetti to a large serving platter. Top the spaghetti with any remaining pulled pork and drizzle with additional BBQ sauce if desired. Serve hot.
