Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large saucepot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 1 diced green pepper, sautéing for 5-7 minutes until the onion is translucent and the peppers soften.

Stir in 2 cups of shredded cooked pork, allowing it to warm through for 2-3 minutes. Pour in 1 cup of barbecue sauce and 1 cup of marinara sauce, stirring until well combined. Heat until bubbling, about 5 minutes.

Carefully add the drained spaghetti into the sauce pot. Toss gently to coat every strand in the sauce, cooking for an additional 2-3 minutes to meld flavors.

Divide the barbecue spaghetti among serving plates, adding fresh herbs or cheese on top if desired. Serve immediately.