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Ingredients

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Directions

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  • Heat oven to 400°F. Divide shredded pork among four small oven-proof dishes. Prepare corn-muffin batter according to package directions. Stir drained corn into batter.

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  • Spoon muffin batter over barbecued pork. Place dishes on a baking sheet and bake 25 minutes, or until corn-bread topping is golden brown. Let rest 5 minutes.

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  • In a large bowl, toss coleslaw mix with dressing. Serve with potpies.

Nutrition Facts

679 calories; 91 g carbohydrates; 1 g fiber; 25 g protein; 132 mg calcium;

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