Neely's BBQ Spaghetti

• 16 ounces ketchup
• 8 ounces water
• 3 ounces brown sugar
• 3 ounces white sugar
• 1/2 tablespoon freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon dry mustard powder
• 1 -ounce lemon juice
• 1 -ounce Worcestershire sauce
• 4 ounces apple cider vinegar
• 1 -ounce light corn syrup
• 2 ounces Neely's BBQ Seasoning, recipe follows
• 1 bell pepper
• 1 onion
• Extra-virgin olive oil
• 1 to 2 pounds cooked pork
• 1 pound spaghetti
• 4 ounces paprika
• 2 ounces white sugar
• 1 teaspoon onion powder

1. Combine all of the sauce ingredients in a stockpot or large Dutch oven.
2. Bring to a boil over high heat, stirring frequently to prevent sticking.
3. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
4. For the spaghetti:
5. Dice bell peppers and onions and saute together in extra-virgin olive oil.
6. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour.
7. Cook pasta according to package directions and drain.
8. Pour sauce over cooked pasta and serve.
9. Mix all the ingredients and set aside.

ketchup, water, brown sugar, white sugar, freshly ground black pepper, onion powder, mustard powder, lemon juice, worcestershire sauce, apple cider vinegar, corn syrup, follows, bell pepper, onion, extravirgin olive oil, pork, spaghetti, paprika, white sugar, onion powder

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-bbq-spaghetti-recipe.html (may not work)