Recipe provided courtesy of National Pork Board.
2 cups baked beans, warmed
2 cups coleslaw
1 pound cooked barbecue pork, shredded, warmed
4 mason jars for serving
- Divide warm baked beans evenly among 4 mason jars (or use small bowls or mugs); top each with 1/2 cup coleslaw, 1/4 pound warm shredded barbecued pork and sauce.
Makes 8 servings.
Recipe courtesy of Southern Living, a division of Times Inc. Lifestyle Group. Used with permission.
Recipe and photograph provided courtesy of National Pork Board.