Pork Barbecue amd Noodles

This is barbecue night meets pasta night. Shredded pork shoulder simmers in a tangy, homemade barbecue sauce spiked with cinnamon, chili powder, and dry mustard, then gets tossed with egg noodles for a filling one-skillet dinner that puts pulled pork to a different kind of use.

The sauce builds from a ketchup and beef stock base, which gives it both body and depth. Apple cider vinegar and Worcestershire add the tangy, savory backbone that separates real barbecue sauce from sweetened ketchup. The 30-minute simmer thickens everything into a rich, glossy sauce that clings to both the shredded meat and the noodles.

Cinnamon in a barbecue sauce might raise an eyebrow, but it’s a classic move in certain regional styles. Just a quarter teaspoon adds a warm undertone that rounds out the chili powder and mustard without tasting like a dessert spice.

Use already-cooked pork shoulder for this recipe. Leftover roast pork, slow cooker pulled pork, or even store-bought shredded pork all work here.

Chef Tips

• Shred the pork finely so the sauce can coat every strand. Big chunks won’t pick up enough flavor.
• Cook the onion and green pepper just until softened, not browned. You want their sweetness in the sauce, not a char flavor.
• Toss the noodles into the sauce right before serving so they absorb some of the liquid without getting mushy.

Variations

• Chicken swap: Use shredded chicken thighs instead of pork for a lighter version that still holds up to the bold sauce.
• Spicy kick: Add a diced jalapeño with the onion and green pepper, or stir in hot sauce to taste.