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, sautéing for about 5-7 minutes until softened.

Stir in the shredded cooked pork, warming through for 2-3 minutes. Add barbecue sauce and marinara sauce, stirring to combine and let simmer for 5 minutes.

Gently fold in the drained spaghetti, tossing to coat with the sauce. Cook for an additional 2-3 minutes.

Remove from heat and serve immediately, garnishing with parsley or cheese if desired.