Ingredients:

• 1 (16  oz) box spaghetti, cooked al dente according to directions
• 4 cups pork, cooked and shredded or small chop (great for leftover pork)
• 1 (28 oz) bottle barbecue sauce, your favorite (I used Sweet Baby Ray’s Honey Barbecue Sauce) – 2/3 of bottle for recipe rest for topping as desired
• 1 (12 oz) can diced tomatoes, undrained
• 6 oz cream cheese
• 1/2 cup green onions, chopped for topping as desired
• 2 cups sharp cheese, shredded

Directions:

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan or dutch oven with non-stick spray.
2. In a skillet over low heat, stir together pulled pork,  about 2/3 of the bottle of barbecue sauce, tomatoes, and cream cheese. Stir until cream cheese is melted and fully blended into the sauce.
3. Stir in cooked spaghetti until well combined.  Taste and add extra sauce or spices as desired. Spread evenly in pan and then top with cheddar cheese.
4. Bake for 10-15 minutes or until cheese is melted and starting to get bubbly and brown on the edges. 
5. Serve with onions on top as desired.