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Neely’s BBQ Spaghetti

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 16 oz ketchup
  • 8 oz water
  • 3 oz brown sugar
  • 5 oz divided white sugar
  • 1/2 tablespoon freshly ground and divided black pepper
  • 1/2 tablespoon plus 1 teaspoon onion powder
  • 1/2 tablespoon dry mustard powder
  • 1 oz lemon juice
  • 1 oz Worcestershire sauce
  • 4 oz apple cider vinegar
  • 2 oz recipe follows barbecue seasoning
  • 1 oz light corn syrup
  • 1 bell pepper
  • 1 onion
  • extra virgin olive oil
  • 1 to 2 lbs cooked pork
  • 1 lb spaghetti
  • 4 oz paprika


For the BBQ Sauce:

Combine ketchup, water, brown sugar, 3 oz white sugar, pepper, 1/2 tablespoon onion powder, mustard powder, lemon juice, Worcestershire sauce, vinegar, corn syrup, and Neely’s BBQ seasoning 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 paprika, 2 oz white sugar, and 1 teaspoon onion powder and set aside.