Juicy, smoky, irresistible: BBQ spaghetti straight from the Dutch oven! With caramelized bits and plenty of pulled pork - discover the recipe now and cook it at home!
Bar-B-Q Spaghetti – Dutch Oven Version
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Juicy, smoky, irresistible: BBQ spaghetti straight from the Dutch oven! With caramelized bits and plenty of pulled pork – discover the recipe now and recreate it at home!
Ingredients
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500–600 g spaghetti
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1 large onion, finely diced
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1 green bell pepper, finely diced
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500 ml BBQ sauce (Original Memphis style or similar)
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200 g sugar
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2 tbsp liquid smoke (optional, often not needed when cooking over open fire)
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120 ml neutral oil
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1 tsp salt
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Pulled pork or diced pork shoulder for serving
preparation
Cook spaghetti in a pot or Dutch oven with water for about 12–15 minutes until soft. Drain and briefly rinse with cold water to stop further cooking.
Place the Dutch oven over the coals at medium heat. About 6 briquettes underneath / 10 on top or an even heat source under the pot.
Add oil.
Sauté onions and bell pepper for 5–6 minutes until soft and lightly browned.
Then add:
BBQ sauce, sugar, liquid smoke, saltStir well.
Now let it simmer gently for 20–25 minutes.
Lid half on, stir occasionally. The sauce becomes thick, sweet, smoky, and slightly sticky.
Add the cooked spaghetti directly into the Dutch oven and fold thoroughly until everything is coated in BBQ sauce.
Let it rest for another 5–10 minutes so the pasta absorbs the flavor.
For a Memphis-style touch, briefly toast the bottom. This creates small caramelized spots.
Serve in bowls and top with pulled pork or diced grilled pork shoulder.
