pulled pork
v1CurrentFinished Product
Yield
~24 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
mustard powder | 4 | g | ¥13 | — | |
pork | 3.25 | kg | ¥6,013 | — | |
packaging and bank fee | 24 | each | ¥1,440 | — | |
molasses | 85 | ml | ¥360 | — | |
smoked paprika | 5 | g | ¥29 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 10 | g | ¥1 | — | |
chili powder | 1 | g | ¥5 | — | |
worcestershire sauce | 25 | ml | ¥11 | — | |
brown sugar | 125 | g | ¥38 | — | |
water | 250 | ml | ¥0 | — | |
apple cider vinegar | 125 | ml | ¥125 | — | |
white wine vinegar | 125 | ml | ¥138 | — | |
ketchup | 1 | kg | ¥420 | — | |
salt, rub | 25 | g | ¥0 | — | |
black pepper, rub | 10 | g | ¥0 | — | |
chili powder, rub | 1 | g | ¥0 | — | |
oregano dried, rub | 2 | g | ¥0 | — | |
cumin, rub | 5 | g | ¥0 | — | |
smoked paprika, rub | 10 | g | ¥0 | — | |
Onion powder, rub | 7.5 | g | ¥0 | — | |
garlic powder, rub | 7.5 | g | ¥0 | — | |
| Total batch cost | ¥8,614 | ||||
| Cost per unit | ¥359 | ||||
| Suggested retail (30% food cost) | ¥1,196 | ||||