Ingredients

Neely’s BBQ Sauce: 
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely’s BBQ Seasoning

For the spaghetti:
1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1-pound spaghetti

Neely’s BBQ Seasoning:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Directions

For the BBQ Sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.

Neely’s BBQ Seasoning:
Mix all the ingredients and set aside. 

Recipe Courtesy of The Neely Family