Smoked Pulled Pork Spaghetti

Level: Expert
Yield: 6-8 Serving(s)
Prep Time: 20 Minutes
Cook Time: 8 Hours
Total Time: 8 hours 20 Minutes

It's officially #NationalSpaghettiDay, and we have the perfect spin on this pasta classic over on 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


  1. 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.
  2. Rub room temperature pork butt with oil. Cover pork butt with rub completely.
  3. Cook until pork reaches 195 degrees
  4. Dice onions, peppers, garlic and scallions
  5. In a medium sauté pan, combine remaining oil, onions and green pepper. Cook until soft.
  6. Add garlic and cook until fragrant.
  7. In a large Dutch oven add sauce, tomatoes, onions, garlic and green pepper. Mix well.
  8. Once pork reaches an internal temperature of 195, remove from heat and set aside.
  9. Bring a large pot of salted water to boil and add pasta. Cook approximately 7 min or until al dente.
  10. Drain pasta
  11. Once rested, use your hands to pull apart the pork.
  12. Add pork, pasta and cheese to the pot and mix well again.
  13. Bring grill temp up to 450 degrees.
  14. Sprinkle the top with cheese.
  15. Put the whole pot back on the grill at 450 degrees until the sauce is bubbly and cheese is golden brown.
  16. Remove from grill and sprinkle with pork rinds and parsley (optional).
  17. Serve and enjoy!

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