Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large saucepot, heat olive oil over medium heat. Add chopped onion and green pepper, and cook for 5 to 7 minutes until softened.

Stir in the shredded cooked pork, then add the barbecue sauce and marinara sauce. Mix well and let simmer for about 5 minutes.

Add the cooked spaghetti to the saucepot and toss to coat with the sauce.

Remove from heat and serve hot, optionally with buttered toast or coleslaw.