Pasta salad with pulled pork in barbecue dressing

Ingredients:

Salad

• 450 g fusilli pasta (spirals)
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce
• 0.5 tsp chili spice mix
• 1/8 tsp garlic powder
• A pinch of cayenne pepper
• 1 cup mayonnaise
• 0.5 cup barbecue sauce (see recipe below)
• 1 red bell pepper, seeded and finely chopped
• 2 stalks celery, finely chopped
• 2 whole green onions, thinly sliced
• 200 gr. pulled pork
• Chopped parsley leaves, for serving

Barbecue sauce

• 2 tbsp. ketchup
• 1 cup of water
• 0.5 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tbsp. granulated sugar
• 0.5 tbsp freshly ground black pepper
• 0.5 tbsp onion powder
• 0.5 tbsp. ground mustard
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce

Preparation:

1. In a large saucepan, bring 4 quarts of water to a boil over high heat. Salt the water, add the pasta, and cook until tender, about 10 minutes. Drain in a colander and let cool, then transfer the pasta to a large bowl.
2. In another large bowl, combine vinegar, hot sauce, chili spice mix, garlic powder, cayenne pepper, mayonnaise, and barbecue sauce. Add the chopped vegetables and stir. Pour the barbecue sauce mixture over the pasta and mix well.
3. Place the pork on top, season with salt and pepper to taste. Cover and refrigerate until ready to serve, then sprinkle with parsley.
   
   

   Barbecue sauce

   
   Combine all ingredients in a medium saucepan. Bring to a boil, then reduce heat. Simmer, uncovered, stirring frequently, for 1 hour and 15 minutes.