I was shocked to learn of this existence being a die-hard fan of Memphis-style barbeque. This is a uniquely Southern comfort food that blends beauty of pulled pork with cooked spaghetti. It’s actually wildly satisfying and makes me love Tennessee even more. Growing up in Chicago, I grew up with a Chicago version of spaghetti (Chicago Spaghetti) that I adore almost more than traditional Italian food. This dish is a true Memphis original which has origins from the 1970s by restaurateur Brady Vincent—and it’s apparently been a local favorite ever since.

The true star of the show here is the pulled pork. Now this can be your daddies favorite pulled pork recipe, this can be some leftover pulled pork from the party, or what I found, “Jack Daniels” pulled pork. This will set the base for what your sauce WILL taste like. Meat takes control of flavor, so be sure to use something you would eat on a sandwich. The pork soaks up the tomato sauce, infusing every bite with this hit smokiness that’s really addicting.

The second star of the party and flavor that transcends the pulled pork is the signature-style of Memphis barbecue sauce. It’s more tangy and subtly sweet compared to other barbecue sauces and with this vinegar kick to it. It works so well in this pasta because it doesn’t overpower the tomato sauce with sweetness. It reminds me almost of A1 sauce.

I decided to use the ingredients for my Chicago spaghetti sauce (featured in the copy above) for the base of this Memphis-style sauce. The tomato sauce you use will make it. I would personally refrain from using store-bought sauce here (of course do what you have time for) because it will take over the flavor. I like to use ingredients that compliment the pork and barbecue sauces flavor, like peppers and onions–mixing in classic herbs like basil and oregano then complimenting with spices like garlic and onion. This gives us a good base to compliment the other ingredients.

This spaghetti is often served as a side at Memphis barbecue joints, but is also hearty enough to be the main course. I would make this for a weeknight dinner, especially if I had leftover barbecue. How often do we think of things THIS creative when using up our leftovers. It’s like my mind always goes blank. This is a dish that stands the true testament to a city’s culinary creativity. It’s comfort food that will remain in my rolodex for my lifetime.