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Sunday, March 20, 2011

BBQ Spaghetti (aka Chipotle Roasted Pork Loin, Part 3)

Ready for part 3 (and 4 for that matter) of the meal that keeps on giving?!?  It really amazed me at how far a 3 1/2 lb pork roast could go!  First night was Chipotle Crusted Pork Loin, next night was BBQ Pulled Pork.  I didn't want to have BBQ sandwiches again, so I got on the internet and googled until I found an interesting idea for left over BBQ pulled pork.

BBQ Spaghetti!!
Here is what you do..
Saute 1/2 medium onion and 1 to 2 cloves diced garlic in 1 TBS olive oil until tender but now brown.  Add a can of diced tomatoes, a can of crushed tomatoes, an 8oz can tomato sauce, some dried oregano and dried basil (maybe about a little less than 1/2 TBS of each) and some crushed red pepper (to taste, depending on how spicy your family likes).  Let it cook 20 to 30 minutes.  Once it has thickened up a little, add your left over BBQ pulled pork and heat thru.  Cook up your favorite pasta and your done!

Believe it or not, I had left over BBQ spaghetti sauce (there were only 2 of us eating this night), so I put it in a freezer bag and about a week later pulled it out and mixed it with some colorful rotini pasta.  We liked it better with the rotini pasta than with the spaghetti, the pork kind of just stuck in the spirals which made it even better!

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