Pulled Pork Pasta - Recipe | Robyns.World

I love watching Diners, Drive-Ins, and Dives on Food Network. The other day I was watching and one of the restaurants they featured, Highway 61 Roadhouse, shared their BBQ Spaghetti. This restaurant is actually here in St. Louis but I had not heard of it. The rest of the menu looks amazing too so my family and I will be sure to check it out soon and report back to you. The BBQ Spaghetti inspired me though to try something like this at home this week – it sounded a bit odd, but in a good way.

The basics of the recipe are BBQ pulled pork, chicken stock, and pasta. That’s pretty simple. Now for the BBQ pulled pork this would be a great recipe to use leftovers of pulled pork that you have or if you are making a lot just go ahead and make fresh pork for the recipe. Normally Hubby prepares a smoked pork butt for our BBQ pulled pork, but this week he just did not have the time so I did the pork butt in the slow cooker. Not as good as smoking, but Hubby was still impressed with my results. You could use any shape of pasta you like as well, I opted for spaghetti. Because this is a hearty sauce I opted to use whole wheat pasta as I think it works nicely with this type of sauce.

Here is the video from Diners, Drive-Ins and Dives of the BBQ Spaghetti from Highway 61 Roadhouse that I was inspired by.

As I said, it sounds odd, but in a good way. We adore BBQ in my home and we love pasta (even tho I don’t eat it as much these).

I realized as I was cooking this that the BBQ flavor obviously dilutes a bit since you add the chicken stock. You may want to bump up your spices in the dish, you could do this with more BBQ flavors or lean towards adding more Italian herbs and spices to lean it a bit more towards the pasta side.

Definitely add some of your favorite garlic bread to serve along with the Pulled Pork Pasta – that flavor and a nice crunchy crust really adds to the meal. I added Kraft Parmesan Cheese (the green can) to this recipe. If you are a regular reader you know sometimes I use that and sometimes I use real Parmigiano-Reggiano in recipes – this one called out to use Kraft. However, I’m thinking that a sharp cheddar cheese might also be nice to sprinkle on top. One other idea that popped into my head as we ate this meal is that it would be good as a “spaghetti pie” which is where you would add an egg mixture to the pasta and add all your amazing BBQ sauce and pulled pork and bake it until firm – you cut it into wedges, like a pie.

My full recipe is below. I’m really interested in hearing if this dish is something you might try and how you might change it up to fit your tastes. Leave a comment below!



Pulled Pork Pasta

Website Robyns.World


  • 1lb whole wheat spaghetti (or your choice of pasta)
  • 1 cup chicken broth
  • 2 cups pulled pork in BBQ sauce
  • 1/4 cup Kraft parmesan cheese + extra to serve at the table
  • 4 tablespoons extra pulled pork - to top plate


Prepare your pasta according to package directions to al dente. While the pasta is cooking heat up chicken stock and then add in the BBQ pulled pork to heat thru.

Drain pasta, reserving 1 cup of the pasta cooking water. Add pasta to sauce and then at least half cup of the pasta cooking water - add more as needed. Once well combined sprinkle cheese in and stir well, taste and adjust seasoning as needed.

Plate the Pulled Pork Pasta on a plate and top with an additional tablespoon, per plate, of the reserved BBQ pulled pork. Serve additional cheese on table for people to add as they like.