Dutch Oven BBQ Spaghetti

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2 tablespoons vegetable oil
4 Lb pork shoulder roast
1 large onion coarsely chopped
2 cups BBQ sauce
1 15 ounce can diced tomatoes
1 15 ounce can tomato sauce
8 oz tomato paste
1 cup beef broth
4 Tbs sugar
2 to 3 Tbs black pepper
3 Tbs chili powder
1 Tbs ground cumin
2 Tbs liquid smoke
3 Tbs Worcestershire sauce
1 chopped bell pepper
16 ounces spaghetti

Pour vegetable oil in the bottom of a 12 inch deep Dutch oven. Add the Pork shoulder roast and onion.

In a large bowl combine, BBQ sauce, diced tomatoes, tomato sauce, tomato paste, beef broth, sugar, black pepper, chili powder, cumin, liquid smoke and Worcestershire sauce. Give it all a good mix.

Bake using 10 coals beneath and 18 coals on top for 4 to 6 hours until the roast shreds easily.

About 2 hours into the bake add the bell pepper and continue baking.

Remove the roast from the Dutch oven to a large cutting board. Shred the pork using two forks. Remove any bones and return the pork to the DO.

Start your pasta water on your camp stove. Bring to a boil and add the spaghetti. Cook according to the package directions. When done, drain the pasta and combine it with the pork and sauce. Serve and enjoy!

Acknowledgment: I got the inspiration for this recipe from Babelfish5’s BBQ Spaghetti recipe https://www.youtube.com/watch?v=SQVkNkL9nrw