Smoked Pulled Pork Spaghetti
It's officially #NationalSpaghettiDay, and we have the perfect spin on this pasta classic over on RoyalOak.com. Try this flavor-packed, Smoked Pulled Pork Spaghetti recipe created by Chef Christina Fitzgerald.
1 small pork butt
3 T canola or coconut oil (divided)
1/2 c Sugarfire BBQ Rub (or your favorite BBQ rub)
1.5 spaghetti noodles
1 medium green pepper (small diced)
1 small yellow onion (small diced)
5 cloves garlic (minced)
1 16oz can San Marzano tomatoes (crushed or medium diced)
1 pint Sugarfire STL Sweet BBQ sauce (or your favorite sweet style bbq sauce)
1 small bag pork rinds (crushed)
Pecorino Romano grated to taste
Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds
- Place butt in 250-degree grill until internal temp reaches 195 degrees, you can spray with apple juice periodically. This will take approximately 8 hours for a 3lb butt.
- Rub room temperature pork butt with oil. Cover pork butt with rub completely.
- Cook until pork reaches 195 degrees
- Dice onions, peppers, garlic and scallions
- In a medium sauté pan, combine remaining oil, onions and green pepper. Cook until soft.
- Add garlic and cook until fragrant.
- In a large Dutch oven add sauce, tomatoes, onions, garlic and green pepper. Mix well.
- Once pork reaches an internal temperature of 195, remove from heat and set aside.
- Bring a large pot of salted water to boil and add pasta. Cook approximately 7 min or until al dente.
- Drain pasta
- Once rested, use your hands to pull apart the pork.
- Add pork, pasta and cheese to the pot and mix well again.
- Bring grill temp up to 450 degrees.
- Sprinkle the top with cheese.
- Put the whole pot back on the grill at 450 degrees until the sauce is bubbly and cheese is golden brown.
- Remove from grill and sprinkle with pork rinds and parsley (optional).
- Serve and enjoy!
Courtesy of: Chef Christina Fitzgerald