Barbecue spaghetti

Barbecue spaghetti is an American pasta dish from Memphis, Tennessee, that fuses Italian pasta with Southern barbecue, combining cooked spaghetti with pulled or smoked pork in a sauce that is half marinara and half barbecue sauce, often with green peppers and onions simmered into the mix before the shredded pork and cooked pasta are tossed together. It is typically served as a side dish in Memphis barbecue restaurants. The dish is credited to Brady Vincent, a former railroad cook who opened the restaurant Brady and Lil's; when Frank and Hazel Vernon bought the business in 1980 and renamed it The Bar-B-Q Shop, Vernon dated the dish's origin to the early 1960s. Jim Neely later learned the recipe and adapted it at his own restaurant, Interstate Bar-B-Q, by adding extra rib meat. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/