Save This BBQ pulled pork pasta transforms humble ingredients into an irresistible comfort food masterpiece that combines tender, saucy meat with perfectly cooked pasta and the most addictive crispy onion strings. The contrast between the tender pork, chewy pasta, and crunchy onions creates a textural experience that will have everyone reaching for seconds.
I first made this dish when looking for creative ways to use leftover pulled pork, and it quickly became my family's most requested meal. My teenagers now specifically ask me to make extra pulled pork just so we can have this pasta the following day.
Ingredients
- Boneless pork shoulder: the well marbled fat content keeps the meat juicy and flavorful during long cooking
- Smoked paprika: adds depth and subtle smokiness that enhances the BBQ flavor
- BBQ sauce: use your favorite brand for a personalized flavor profile
- Rigatoni pasta: the large tubes capture sauce perfectly inside each bite
- Buttermilk: tenderizes the onions and helps the coating adhere
- Yellow onion: sweet varieties work best for the crispy onion strings
- All purpose flour: creates the perfect light coating for crispy onions
- Vegetable oil: choose one with a high smoke point for proper frying
- Fresh parsley: adds a pop of color and freshness to balance the rich dish
Instructions
- Season the Pork:
- Thoroughly coat the pork shoulder with salt, pepper, smoked paprika and garlic powder, making sure to massage the seasonings into every surface. This creates a flavor foundation that permeates the meat during the long cooking process.
- Slow Cook to Perfection:
- Place the seasoned pork in your slow cooker or heavy pot and add chicken broth. The liquid level should come about halfway up the sides of the meat. Cook low and slow until the pork literally falls apart when touched with a fork. This patience yields incredibly tender meat.
- Shred and Sauce:
- Using two forks, pull the cooked pork into long, tender strands. Immediately toss with BBQ sauce while the meat is still hot, allowing it to absorb all those sweet and tangy flavors. Keep warm while preparing the remaining components.
- Cook the Pasta:
- Bring a large pot of water to a rolling boil before adding a generous amount of salt. Cook the pasta just until al dente, as it will continue softening slightly when mixed with the hot pork. Reserve some starchy pasta water before draining to help create a silky sauce.
- Prepare the Onion Strings:
- Slice the onion as thinly as possible, ideally using a mandoline for consistent results. The buttermilk bath softens the sharp onion flavor while providing the perfect base for the flour coating to adhere to. When frying, work in small batches to maintain oil temperature and ensure maximum crispiness.
- Create the Final Dish:
- Gently combine the hot pasta and sauced pulled pork, adding extra BBQ sauce and pasta water as needed to create a luscious coating on every piece. The starchy pasta water helps the sauce cling beautifully to both the pasta and meat.
Save The crispy onion strings are truly what elevate this dish from good to unforgettable. I discovered this accidentally when I had some leftover buttermilk to use up and decided to experiment. Now my family insists I make extra onion strings because they inevitably snack on them while I'm finishing the pasta.
Make Ahead Options
This recipe works beautifully as a make ahead meal. You can prepare the pulled pork up to three days in advance and store it in the refrigerator. Simply reheat it with a splash of chicken broth to maintain moisture before combining with freshly cooked pasta. The onion strings are best made just before serving, but the onions can be sliced and soaked in buttermilk several hours ahead of time.
Ingredient Substitutions
No need to worry if you don't have all the exact ingredients on hand. Chicken thighs work wonderfully in place of pork, though they'll need less cooking time. Any short pasta shape with ridges or tubes will capture the sauce nicely. No buttermilk? Make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 10 minutes. For a gluten free version, use your favorite gluten free pasta and rice flour for the onion strings.
Serving Suggestions
This hearty pasta deserves simple, fresh accompaniments that balance its richness. A crisp green salad with vinaigrette dressing makes the perfect side dish. For a complete meal, add some roasted vegetables like broccoli or Brussels sprouts. Set out additional BBQ sauce, hot sauce, and fresh herbs so everyone can customize their bowl. This dish pairs beautifully with cold beer, especially amber ales that complement the BBQ flavors.
Regional Variations
This recipe blends classic American BBQ flavors with Italian pasta traditions, but you can easily adapt it to highlight regional BBQ styles. For a Carolina version, use a vinegar based sauce and add a touch of coleslaw on top. Texas style would feature a spicier sauce with perhaps some smoked brisket instead of pulled pork. Memphis style could include a dry rub on the pork before cooking and a sweeter sauce. Each variation creates a unique flavor profile while maintaining the delicious contrast of textures.
Save This hearty pasta is a crowd-pleaser that perfectly balances comfort food with an exciting mix of textures and flavors. Enjoy transforming leftovers into an entirely new and craveable dish.
Recipe FAQ Section
- → Can a different pasta shape be used?
Yes, penne, fusilli, or shells all work well for holding the sauce and pork together.
- → How can I save time on the pork?
Use pre-cooked pulled pork or rotisserie chicken for a quicker alternative without sacrificing flavor.
- → What makes the onion strings crispy?
Thinly sliced onions are soaked in buttermilk, dredged in seasoned flour, and quickly fried to achieve a crunchy texture.
- → Is the dish spicy?
The heat depends on the BBQ sauce chosen. Adjust spiciness with jalapeños or hot sauce for extra kick.
- → Can this meal be made dairy-free?
Substitute plant-based milk with lemon juice for the buttermilk soak in the onions to avoid dairy.
- → What are good serving pairings?
This dish pairs well with fresh salads, corn on the cob, or a crisp lager.