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cheesy barbecue pulled pork pasta on a white plate
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Pulled Pork Barbecue Spaghetti

Pulled pork pasta is an easy, delicious way to use up leftover barbecued pulled pork. This barbecue spaghetti features smoky pulled pork baked with a creamy, tangy mixture of barbecue sauce, diced tomatoes, and cheese for a real down home style treat.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Entree, Main Course, Pasta
Cuisine: American
Servings: 8
Calories: 608kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

  • 12 oz spaghetti cooked to al dente, drained well
  • 3 cups smoked pulled pork
  • 2/3 cup barbecue sauce
  • 12 oz can diced tomatoes undrained
  • 4 oz cream cheese CUBED & SOFTENED
  • 1 small bunch green onions thinly sliced
  • 2 cups shredded cheddar cheese
  • 2 tbsp butter optional
US Customary - Metric

Instructions

  • Add the butter to a Dutch oven, or other large heavy bottomed oven safe skillet, set over medium low heat and melt.
    2 tbsp butter
  • Add the pork, barbecue sauce, tomatoes, and cream cheese to the skillet. Stir everything together until the cream cheese is melted and the mixture's evenly incorporated.
    3 cups smoked pulled pork, 2/3 cup barbecue sauce, 12 oz can diced tomatoes, 4 oz cream cheese
  • Add the cooked and drained pasta to the pot, along with most of the onions. Gently tossing everything together until evenly combined. Spread the pasta out in an even layer, then sprinkle the cheese evenly out overtop.
    12 oz spaghetti, 2 cups shredded cheddar cheese
  • Bake at 350° for 10-15 minutes until the cheese is melted and the pasta mixture's hot.
  • Serve warm with a drizzle of barbecue sauce and the leftover green onions sprinkled on top.
    1 small bunch green onions

Notes

  • You can also use leftover rotisserie chicken in place of smoked pulled pork to make barbecued chicken pasta.
  • The barbecue sauce will really affect how spicy this is. Use one that suits yours preferences.
  • Using an oven safe pan keeps this a one pot meal because you can just pop the pan right in the oven. Don't have one? Transfer the spaghetti mixture into a 9x13 baking dish before baking it in the oven.

Nutrition

Calories: 608kcal | Carbohydrates: 72g | Protein: 27g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1057mg | Potassium: 685mg | Fiber: 6g | Sugar: 27g | Vitamin A: 2293IU | Vitamin C: 34mg | Calcium: 397mg | Iron: 4mg