Chef Christian takes on Memphis-Style BBQ Spaghetti… and the result is ridiculous deliciousness. Full recipe below!
Shop Spiceology Nashville Hot Chicken blend here:
Ingredients
3 Tbsp and some for that magic sprankle of Spiceology Nashville Hot Chicken Blend
1 qt Water
1 qt Apple Cider
3 cups Dill and or Bread and Butter Pickle Juice
2 tsp Salt
2 cups Brown Sugar
1 cup Ketchup
1 lb Bucatini pasta
1 lb Smoked Pulled Pork
Instructions
– In a large stock pot, combine Nashville Hot, water, pickle juice, salt, brown sugar, and ketchup.
– Bring to a rapid boil. Reduce heat and let simmer for 45 minutes or until reduced by half.
– Set aside and let cool.
– Cook bucatini according to instructions making sure to use the salt in the pasta water. Remove from heat and strain two minutes before al dente (be sure to save 1 cup of pasta water).
– In a large sauté pan, heat half of the pulled pork.
– Add half the bucatini, 1/2 cup of BBQ sauce and 1/2 cup of pasta water.
– Toss quickly to evenly distribute pulled pork and cook over high heat until sauce thickens and bucatini finishes cooking to al dente.
– Work in batches until all the pasta and pork is used.
– Finish with a sprinkle of Nashville Hot and BBQ sauce.
– Jar up the rest of the BBQ sauce
– Devour.
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