Barbecue Spaghetti

1. 1

   Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl.

2. 2

   Store in an airtight container for up to 6 months.

3. 3

   Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven.

4. 4

   Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot.

5. 5

   Reduce the heat to low and simmer, uncovered, 1 hour.

6. 6

   Heat the olive oil in a large skillet over medium-high heat.

7. 7

   Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes.

8. 8

   Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.

9. 9

   Bring a large pot of salted water to a boil.

10. 10

    Cook the spaghetti as the label directs.

11. 11

    Drain, then add to the pot with the sauce and toss.

12. 12

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.