Carolyn O’Neil, MS RDN, truly believes “The More You Know, The More You Can Eat!” – a refreshing food philosophy based on her professional training as a credentialed registered dietitian nutritionist and personal passion for globetrotting to write about the diverse and delightful world of food, nutrition, and cuisine.

A multi-award-winning broadcast journalist, she combines the power of science-based communications with a creative flair to catch the attention of broadcast, print, and digital audiences.  Known for her sense of style with a sense of humor, Carolyn communicates the facts with flair.

A leader in food and nutrition communications, Carolyn has received awards from the American Heart Association, the American Society for Nutrition, the Academy of Nutrition and Dietetics, and the National Restaurant Association.

Her work in broadcast food journalism earned her three prestigious James Beard Foundation Awards, including induction into the James Beard Foundation’s Who’s Who in Food & Beverage in America. For more about Carolyn, please visit her website, CarolynOneil.com

BBQ in a Jar

Serve this twist on a traditional barbecue dinner at your next family picnic with slices of cornbread on the side. Smoked pulled chicken or rotisserie chicken can be substituted for the pork.
This recipe was tested with Bush’s Grillin’ Beans Smokehouse Tradition.
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Servings: 6
Ingredients Method Notes

Ingredients
  

  • ½ cup sugar
  • ½ cup apple cider vinegar
  • ⅓ cup vegetable oil
  • ½ tsp. mustard seeds
  • ¼ tsp. table salt
  • ¼ tsp. celery seeds
  • ¼ tsp. freshly ground black pepper
  • 1 16-oz. package shredded coleslaw mix
  • 1 22-oz. can baked beans in a sweet and smoky sauce
  • 2 cups shredded barbecued pork without sauce 10 oz.
  • 9 Tbsp. bottled barbecue sauce

Method
 

  1. Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes or until sugar is dissolved.
  2. Place coleslaw in a medium bowl; pour hot sugar mixture over slaw, tossing to coat. Let stand 10 minutes.
  3. Microwave beans in a small microwave-safe bowl at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute. Microwave pork in another small microwave-safe bowl at HIGH 1 to 2 minutes or until thoroughly heated, stirring once.
  4. Layer about 6 Tbsp. beans, ⅓ cup pork, 1½ Tbsp. barbecue sauce, and ⅔ cup coleslaw into each of 6 (1-pint) canning jars.

Notes

Serve this twist on a traditional barbecue dinner at your next family picnic with slices of cornbread on the side. Smoked pulled chicken or rotisserie chicken can be substituted for the pork.

 

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