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BARBECUE SPAGHETTI Makes 4 servings

HOW TO PREP: Whisk mustard with mayonnaise and sugar in a very large bowl. Gradually

meat are well-combined and heated through, approximately 4-5 minutes. Transfer the spaghetti to a large serving platter. Top the spaghetti with any remaining pulled pork and drizzle with additional BBQ sauce if desired. Serve hot.

This is a great way to use up leftover pulled pork, though shredded chicken also works. The cooked spaghetti noodles are stirred into the rich sauce, ensuring every strand is generously coated with flavor. WHAT YOU WILL NEED: 1 jar (24-ounce) Rouses Marinara Sauce 1 jar (18-ounce) Rouses Memphis Madness Barbecue Sauce 1 tablespoon salt 1 (16-ounce) package spaghetti 1 pound pulled pork HOW TO PREP: In a large pot, combine the pasta sauce, barbecue sauce and pulled pork. Stir well to combine. Simmer the sauce mixture over medium-low heat while you cook the spaghetti. In another large pot, bring 4 to 6 quarts of water to a boil and season with salt. Cook the spaghetti according to the instructions on the package. Once the spaghetti is cooked, drain it and return it to the pot. Add the sauce mixture to the spaghetti and heat over medium-low heat, stirring frequently, until the noodles, sauce and

whisk in vinegar, hot sauce and celery seeds. Season with salt and pepper. Add cabbage to the dressing and toss to coat.

GOLDEN SLAW Makes about 6 cups

Mustardy Memphis coleslaw adds flavor and zing to pulled pork. Some say the best pork sandwiches in Memphis are at Payne’s Bar-B-Q, a family-run business that’s been serving up some of

MEMPHIS BBQ RUB Makes about 2 cups

WHAT YOU WILL NEED: 1 (packed) cup dark brown sugar ½ cup hot paprika 4 tablespoons kosher salt 4 tablespoons onion powder 4 tablespoons garlic powder 2 tablespoons ground black pepper

the best barbecue in Memphis since 1972. The sandwiches are topped with a generous helping of mustardy slaw.

WHAT YOU WILL NEED: ¼ cup yellow mustard ¼ cup mayonnaise ¼ cup sugar ¼ cup apple cider vinegar

1 tablespoon cumin seed 1 tablespoon dry mustard

HOW TO PREP: In a large bowl, combine all rub ingredients and mix well.

1 tablespoon hot sauce ½ teaspoon celery seed ½ teaspoon salt, or more to taste ½ teaspoon freshly ground black pepper, or more to taste 1 large head green cabbage, cored and finely chopped (about 10 cups)

Photo by Romney Caruso

32 ROUSES SUMMER 2024