Memphis BBQ Spaghetti

Memphis BBQ Spaghetti is one of the city’s most iconic foods. If you’ve never had spaghetti loaded with chopped pulled pork in a smoky BBQ tomato sauce, you’re in for a treat.

Only in Memphis could someone take two comfort food classics and combine them into one unforgettable meal. Memphis BBQ Spaghetti has been a local favorite for decades, bringing together tender chopped pulled pork, a rich barbecue tomato sauce, sautéed onions and peppers, and perfectly cooked spaghetti. It may sound unusual at first, but one bite is all it takes to understand why this dish has stood the test of time.

Before we get started, you’ll notice I’m cooking a 4½-pound pork shoulder. That’s much more pulled pork than this recipe needs and that’s intentional. I like to cook one large batch and stretch it across several meals throughout the week. Leftover pulled pork is perfect for nachos, sandwiches, baked potatoes, tacos, and more. If you’re making this recipe by itself, save yourself the extra time and use 2-3 cups of store-bought or leftover pulled pork instead.

Why You’ll Love This Memphis BBQ Spaghetti

This recipe is everything comfort food should be. Smoky barbecue, tender chopped pork, and a rich tomato-based sauce come together to coat every bite of spaghetti without feeling overly heavy or sweet. It’s a fun twist on pasta night, a great way to use leftover pulled pork, and an easy meal that feeds the whole family. Best of all, it turns one batch of pulled pork into multiple dinners, making it perfect for meal prepping or stretching your grocery budget.

Ingredients

Homemade Pulled Pork

If you’re making your own pulled pork, I like to cook a 4½-pound pork shoulder because it gives me enough for several meals throughout the week. This Memphis BBQ Spaghetti only uses 2-3 cups of chopped pulled pork, so don’t worry if you have leftovers, they’re perfect for sandwiches, nachos, baked potatoes, tacos, and more. If you’re short on time, store-bought pulled pork works just as well.

Ingredients

• 1 (4½-pound) pork shoulder
• 2 tablespoons mustard (optional)
• 2–3 tablespoons BBQ rub
• ½ cup chicken broth

Instructions

Preheat your oven to 300°F.

Pat the pork shoulder dry with paper towels and spread a thin layer of mustard, season it generously on all sides with your favorite BBQ rub.

Place the pork shoulder directly into a roasting pan or baking dish. Pour ½ cup chicken broth into the bottom of the pan, making sure not to pour it over the top of the pork.

Cover the pan tightly with aluminum foil and bake for 5½–7 hours, or until the pork reaches 200–205°F and a thermometer slides into the meat with little to no resistance.

Remove the pork from the oven and let it rest, covered, for 30–45 minutes.

Transfer the pork to a cutting board and chop or shred it into bite-sized pieces.

Return the chopped pork to the baking dish and toss it with the cooking juices. Let it sit for 10–15 minutes so the meat can soak up all that flavor before using it in the spaghetti.

You’ll need 2-3 cups of chopped pulled pork for this recipe. Store any leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Sauce

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1½ cups Memphis-style BBQ sauce
• 1 (8-ounce) can tomato sauce
• 1 cup chicken broth
• 2 teaspoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)

Pasta

• 10 ounces spaghetti

How to Make It

Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package directions. Before draining, reserve about half a cup of the pasta water.

Meanwhile, heat the oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and green bell pepper and cook for 5–7 minutes, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Pour in the BBQ sauce, tomato sauce, chicken broth, Worcestershire sauce, apple cider vinegar, smoked paprika, onion powder, garlic powder, chili powder and cayenne, if using. Stir everything together and let the sauce simmer for about 10–15 minutes until slightly thickened.

Add the chopped pulled pork and stir until it’s evenly coated. Let it simmer for another 5 minutes to soak up all that flavor.

Add the cooked spaghetti directly to the sauce and toss until every strand is coated. If needed, add a splash of the reserved pasta water to loosen the sauce.

Ingredient Notes

Chopped pulled pork gives this dish the most authentic Memphis-style texture. While finely shredded pork works too, slightly larger pieces hold their shape better and give every bite more texture.

The tomato sauce mellows the sweetness of the barbecue sauce while helping it coat the pasta beautifully. Together they create a rich, smoky sauce that’s uniquely Memphis.

Green bell pepper is common in many homemade versions and adds a subtle sweetness without overpowering the barbecue flavor.

Tips for the Best Memphis BBQ Spaghetti

If you’re making your own pork shoulder, cook it until it reaches 200–205°F and rests before chopping. After chopping, return the pork to the cooking juices and let it soak for 10–15 minutes before using. That’s where much of the flavor comes from.

Cook the spaghetti just until al dente so it doesn’t become too soft once tossed with the sauce.

Using 10 ounces of spaghetti instead of a full pound gives the perfect meat-to-pasta ratio and lets the pulled pork remain the star of the dish.

Leftovers taste even better the next day.

What to Serve with Memphis BBQ Spaghetti

This hearty pasta pairs perfectly with garlic bread, buttery Texas toast, creamy coleslaw, baked beans, roasted corn on the cob, or a crisp green salad. Sweet tea or fresh lemonade makes the perfect drink to round out the meal.

Kitchen Tools

• Large pot
• Colander
• Dutch oven or large deep skillet
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons

Frequently Asked Questions

Can I use store-bought pulled pork?

Absolutely. You’ll need about 2-3 cups, making this recipe quick and easy.

Can I make the pulled pork ahead of time?

Yes. In fact, it’s a great meal prep recipe. Chop the pork and store it with its cooking juices until ready to use.

Why use only 10 ounces of spaghetti?

It creates a better balance between the pasta and the pulled pork, ensuring every bite is loaded with meat and sauce.

Can I freeze it?

The sauce with the pulled pork freezes well for up to 3 months. For the best texture, cook fresh spaghetti when serving.

Is this spicy?

Not unless you add the cayenne. The sauce is smoky, savory, and family-friendly.

Recipe