| 4 lb pork shoulder cut 3" chunks |
1/2 lb |
$2.49 per pound
|
$1.25 |
| 1/2 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 med yellow onion thinly sliced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 sm carrot sliced |
1/8 carrot |
$1.49 per pound
|
$0.02 |
| 1 x celery rib sliced |
1/8 celery |
$1.99 per pound
|
$0.02 |
| 1 Tbsp. fine sea salt |
3/8 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 10 x garlic cloves crushed |
1 1/4 garlic cloves |
$4.00 per pound
|
$0.03 |
| 2 Tbsp. rosemary finely minced |
3/4 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.06 |
| 1 bot good red wine |
1/8 can |
$0.35 per fluid ounce
|
$0.66 |
| 1/3 c. extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 3 ounce pancetta finely minced |
3/8 oz |
$4.99 per 6 ounces
|
$0.31 |
| 1 x yellow onion finely minced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 4 x garlic cloves crushed |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 c. white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 c. sugar |
2 tablespoons |
$1.44 per pound
|
$0.08 |
| 1/2 c. red wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.14 |
| 3 bn scallions Extra-virgin extra virgin olive oil as needed |
3/8 bunch |
$1.09 per cup
|
$0.41 |
| Total per Serving |
$4.07 |
| Total Recipe |
$32.53 |
Suggestions?