| 1 x 3-lb. boneless pork shoulder (butt) roast cut into 2-inch cubes, trimmed |
1/2 lb |
$2.49 per pound
|
$1.25 |
| 2 Tbsp. oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 tsp salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 x minced onions |
1/3 onions |
$0.79 per pound
|
$0.06 |
| 2 x carrots pared, cut into 1/2-inch rounds |
1/3 carrots |
$1.49 per pound
|
$0.07 |
| 2 x granny smith apples peeled, cored, quartered |
1/3 apples |
$1.46 per pound
|
$0.20 |
| 3/4 c. apple cider |
2 tablespoons |
n/a
|
|
| 1/2 tsp dry thyme |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/4 tsp grnd allspice |
0.04 teaspoon |
$18.00 per pound
|
$0.00 |
| 1/4 tsp rubbed sage |
0.04 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| Total per Serving |
$1.59 |
| Total Recipe |
$9.56 |
Suggestions?