Barbecue Pulled Pork Spaghetti

I think leftover barbecue chicken would work with this recipe as well. If you don’t have any leftover pulled pork you can purchase packaged store bought pulled pork. The Neely’s use BBQ sauce made from scratch, but I simplified the recipe and used our favorite bottled barbecue sauce, and the addition of hickory smoked baked beans. 

I know the combination sounds strange, but trust me all the flavors came together nicely. Last month I introduced you to Bush’s Limited Edition Sweet Heat Beans with my Barbecue Chicken Cornbread Bake. Well, this month I’m back sharing a simple pasta skillet using Bush’s New Brown Sugar Hickory Baked Beans! 

Bush’s new baked beans have just the right amount of sweetness with a slow-cooked hickory flavor. These new brown sugar beans were the perfect addition to my Barbecue Pulled Pork Spaghetti. I love to think outside the box or in this case …. can, and add baked beans to a variety of different recipes.  

If you love barbecue and you love skillet meals then you’ll love this recipe. It’s super simple to make and only requires a handful of ingredients. Lets get started and I’ll show you how easy this dish came together.   

Start by heating the olive oil in a large skillet over medium-high heat, add the bell pepper and onion and saute’ until the vegetables are softened, about 5 minutes. Add the garlic and saute’ for an additional minute. 

Add the pulled pork, barbecue sauce, and baked beans. Turn the heat to medium-low and simmer the mixture for about 15 minutes. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, until al dente, about 10 minutes. Drain spaghetti and reserve 4 ounces of cooked pasta water.  

Add the cooked spaghetti to the barbecue mixture and toss until completely coated with sauce. If the mixture is too thick add the reserved pasta water and lightly toss before serving. Serve with a vegetable, salad, and hot rolls to complete the meal. 


Barbecue Pulled Pork Spaghetti 

8 – ounces whole grain or regular spaghetti (about half a package)
+ 1/2 – cup reserved pasta water 
1/2 – tablespoon olive oil
1/2 – cup onion, chopped 
1/4 – cup green bell pepper, chopped 
1/2 – pound pre-cooked pulled pork or store bought pulled pork without sauce 
1 – clove garlic, minced
1 – cup your favorite barbecue sauce (I prefer sweet baby rays)
1  1/2 – cups Bush’s Brown Sugar Hickory Smoked Baked Beans
salt & pepper to taste

Heat the olive oil in a large skillet over medium-high heat, add the bell pepper and onion and saute’ until the vegetables are softened, about 5 minutes. Add the garlic and saute’ for an additional minute. 

Add the pulled pork, barbecue sauce, and baked beans. Turn the heat to medium-low and simmer the mixture for about 15 minutes. 

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, until al dente, about 10 minutes. Drain spaghetti and reserve 4 ounces of cooked pasta water.  

Add the cooked spaghetti to the barbecue mixture and toss until completely coated with sauce. Add the reserved pasta water at the very end if the mixture is too thick.  Season with salt and pepper if needed. 

Cook’s Note:  To make make this meal vegetarian omit the meat entirely and uses Bush Vegetarian Baked Beans. If you want to spice things up a bit use Bush’s Sweet Heat Beans.  

servings: 4-6 
inspired by: Down Home with The Neely’s

Disclosure: This is a sponsored post on behalf of Bush’s Beans. I’m a long time brand ambassador and have been compensated for my time and efforts in creating this post. As always opinions stated above are 100% entirely own.

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