@Smithy, I surrendered an email address so I could see it and will message it to you.
Basically a spaghetti with pulled or chopped pork in a sauce made with both BBQ sauce and tomato sauce. Proportions vary, that one is 2:3 BBQ:tomato sauce with some other stuff thrown in. Here's one recipe that cites the same sources but is a bit different. What seems unique to the recipe that @kayb shared is that after simmering the sauce on the stovetop for 30 min, the whole pot goes out on a grill that you’ve heated up with wood chips or pellets to basically smoke the sauce for another 30 min.
That newspaper recipe calls for a pound and a half of chopped pork shoulder for a pound of pasta so it would be quite meaty. It also doesn’t specify that the pork is already cooked (or else I missed it) but all the other recipes do so I assume it’s the case. Especially since she says you can reserve half the pork to serve on top!
Editing to add one more recipe link. This one, Memphis Barbecue Spaghetti, is from the Washington Post and instead of combining prepared BBQ and tomato sauces, it adds the seasoning for both types of sauce to one batch of tomato purée to make a hybrid sauce. Seems like this would be more easily tweak-able to suit personal tastes and complement the seasonings used in the meat.
