Does the world really need another BBQ book? The answer is yes when it's written by Nashvillian Matt Moore. This recipe is taken from Matt's new cookbook The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection in which Matt explores the best pork butts in the South and talks to riverting folks along the way. Understandably, the pros can smoke better than we can, but we will certainly be attempting a few of the wide array of side dishes, including Miso Greens and Fried Banana Pudding. Congrats Matt!
Ingredients
- 2 cups ketchup
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons each onion powder, dry mustard and salt
- 1/2 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
- 1 1/2 pounds pulled pork
- 1 pound hot cooked spaghetti
- 2 ounces (1/2 cup) Cheddar cheese, shredded
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Instructions
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, sauté 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 parsley.
