Meats All Natural Heat and Serve Canned Pork, 14.5 oz – Fully Cooked and Ready to Eat – Shelf Stable for 5 Years – Canned Meat for Everyday Meals, Emergency Survival Food, and Long-Term Storage – Gluten-Free, No Carbs, Non-Perishable – Made in USA – Pack of 1

Taste as if fresh cooked. Less fat than when I cook fresh beef. So easy to use, I drained the beef added barbecue sauce and heated in my air fryer. Worth the money. I have have purchased many times.

My husband's favorite barbecue pulled pork sandwiches are a breeze to put together with this truly table-ready pork. The 14.5 oz. can is perfect, too, for a meal for a small family. Great taste and great texture, after heating, of course, even as a stand-alone pork meal, which is what I like more than smothering the delicious pork taste in sauce. Have already bought a case through the company, too.

Pork is very tasty and practically melts in your mouth. Flexible use like the "pulled" beef. Salt content is a little high for all customers, but to be expected. When received in summer, the fat is melted into a more usable gravy base, though too salty for me to use, personally.

There are those who would think this is a pricey item and why would you buy canned meat? I for one live in a hurricane state. I don't like our choices of fresh meats in the stores many times. I prefer consistent flavor. And, I hate shopping so if I have a recipe in mind I don't want to have to waste time going to the store, hoping they have a decent choice of meat. I have this in my cupboard at all times now and I love the flavor, ease of use and shelf life of it. Beef, Pork, Turkey. Every one of them are excellent.

I was planning to order direct from the manufacturer in bulk, but after reading so many reviews that weren't bright and shining here I was a bit hesitant. Let me explain. I live in a very hurricane prone area and try to maintain "a year supply" of food, etc. just in case. I can and dehydrate, etc. to supply a healthy pantry in case of emergencies. Well, 2020 was a year of emergencies and my pantry worked fine, but took a pretty hard hit. I was looking for a way to quickly restock my shelf stable meats without having to spend a lot of time since we're still in clean-up and repair from all of the past year's hurricanes, floods, freezes, and of course, the pandemic. That's why I was looking at Keystone. Now, my experience . . . I ordered several cans of different meats to give them a fair trial. All of the cans arrived in good shape, without dents, and "store fresh". Upon opening, the pork was a large mass of pork chunks. The mass is definitely from the processing, no big deal. There is liquid in the can . . . again, from processing, and a small amount of fat floating on top. You would know that this is also normal if you've ever canned meat. Some people have reported a "dog food" smell . . . they must buy expensive dog food. This smelled like opening leftover pork roast. Tasted like it, too. I drained it, added BBQ sauce, heated it up, put it on hamburger buns, and enjoyed a tasty bbq pork lunch.

I liked everything about this product, it's makes an EXCELLENT BBQ sammich!! Try it!

The smell was awful and the texture was worse than Spam. I was expecting a high quality product that resembled pulled pork from a bbq place. I was highly disappointed and threw it out .

This is the only brand of canned pork I have found that that isn't nasty! I developed a recipe for chili with ingredients that can be kept without refrigeration for camping or to keep at a cabin, so I call it 'Ric's Pumpkin Pork Cabin Chili. Give it a try if you like: Ingredients: 2 x 14.5 oz cans Keystone Pork, rinsed & drained 1 x 15 oz can of pure Pumpkin (not pie mix) 1 x 12 oz bottle Hard Apple Cider 1 x 1.5 oz Package McCormick White Chicken Chili Seasoning Mix 8.5 oz jar California Sun Dry Sun‐dried Julienne Cut Tomatoes (drain excess oil) Add additional spices to taste:  Basil flakes  Minced Onion  Chili Powder  Crushed Red Pepper Flakes Directions: Open canned pork (fully cooked) and flush with water to remove excess fat and salt. Drain. Crumble into pot or slow cooker. Add remaining ingredients. Simmer for an hour or so until heated thoroughly and there is no excess liquid. Serves 6‐8. Optional: Serve with toast, shredded cheddar cheese, and/or sour cream