Recipe from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore.
Does the world really need another BBQ book? The answer is yes when it’s written by Nashvillian Matt Moore. Matt explores the best pork butts in the South and the folks he talks to along the way are riveting. Understandably, the pros can smoke better than we can, but we will be certainly be attempting some of the side dishes, including Miso Greens and Fried Banana Pudding. Congrats Matt.
Ingredients
- 2 cups (16 ounces) ketchup
- 1 cup (8 ounces) chicken broth
- ½ cup (4 ounces) apple cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons each onion powder, dry mustard and salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup chopped green bell pepper
- 1 medium-size yellow onion, diced
- 3 garlic cloves, minced
- 1½ pounds pulled pork
- 1 pound hot cooked spaghetti
- 2 ounces (½ cup) Cheddar cheese, shredded
- ¼ cup coarsely chopped fresh flat-leaf parsley
Preparation
1. Stir together the ketchup, broth, vinegar, brown sugar, lemon juice, Worcestershire sauce, onion powder, dry mustard, salt and pepper in a large saucepan over medium-high. Bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, 1 hour.
2. Heat the oil in a medium skillet over medium-high. Add the bell pepper, onion and garlic, saute 5 minutes. Stir the vegetable mixture and the pulled pork into the sauce, and simmer, about 40 minutes.
3. Divide the cooked spaghetti evenly among 6 bowls. Spoon the pulled pork sauce over the spaghetti, and sprinkle with the cheese and the parsley.
