Memphis BBQ Spaghetti and Cornbread with Honey Butter (3 for £10 summer spicebox!)

The sweet and sticky flavours of BBQ in a bowl of spaghetti...

Memphis is home to some of America’s best BBQ restaurants; traditional Memphis-style BBQ consists of dry-rubbed pork, cooked slow and low then basted with a mop sauce towards the end of cooking. The Bar-B-Q shop on Madison Ave is known as the originator of BBQ spaghetti - a fusion dish of spaghetti cooked with the shredded BBQ meat and mop sauce that can be ordered as a side dish.

Here we’re making it the main event - it’s topped with a crispy bacon crumb and served with a fantastic cornbread & sweet honey butter, crunchy cucumber pickles, sour cream, coleslaw and extra BBQ sauce!

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Prep time

25 minutes

Cooking Time

2 hours 10 minutes

Shopping List

  • 600g pork belly strips
  • 2 rashers of bacon (any type is fine!)
  • ¼ white or red cabbage
  • 2 medium carrots
  • ½ cucumber
  • 75g sour cream plus extra for serving
  • 150ml full fat milk
  • 65g butter
  • 1 egg (any size) - lightly beaten
  • 75g uncooked fine or medium polenta (or use semolina)
  • 75g self-raising flour
  • 95ml vinegar (white wine vinegar or cider vinegar is best)
  • 45ml soy sauce
  • 85g honey
  • 3 tbsp tomato ketchup
  • 400g tin of tomatoes
  • 300g dried spaghetti

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