TONY NEELY / NEELY'S BARBECUE
Ingredients
For the Seasoning Mix:
- 1 cup paprika
- 1/4 cup granulated sugar
- 1 teaspoon onion powder
For the Spaghetti:
- 1 3/4 cups ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- Freshly ground pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons mustard powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 medium red or green bell pepper, diced
- 1 medium onion, diced
- 1 1/2 pounds pulled pork
- Kosher salt
- 1 pound spaghetti
Directions
Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.
Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.
Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.
Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.
