Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions, usually around 8 to 10 minutes, until al dente. Once cooked, drain the pasta in a colander, shaking off excess water, and set it aside.

In a large saucepot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and green pepper. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.

Stir in 1 pound of shredded cooked pork into the sautéed vegetables, allowing it to combine. Then, pour in 1.5 to 2 cups of barbecue sauce and 24 ounces of marinara sauce. Stir well and heat over medium heat for about 5 minutes, or until warmed through.

Carefully add the drained spaghetti to the pot with the sauce mixture. Toss gently until every strand is coated in the rich sauce.

Once fully combined, lower the heat and let the dish sit for an additional minute to meld the flavors. Transfer generous portions onto plates or into bowls, and consider garnishing with fresh herbs or extra barbecue sauce.