Divide 2 cups warm baked beans evenly among 4 Mason jars or large heat-proof cups; top each with 1/2 cup coleslaw, 1/4 pound warm shredded barbecued pork, and 1 to 2 tablespoons sauce. Serve with dill pickle wedge, if desired.
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|Serving Size: 1 Serving (398g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 235 (40%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 86mg||26 %|
|Sodium 1622.4mg||56 %|
|Potassium 1101.3mg||29 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 49.8g|
|Protein 29.2g||42 %|
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Calories per serving: 593
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