Citrus and chilli butterfly pork
|1.5kg boneless pork shoulder||$11.25|
|300g pre-mixed citrus & chilli spice mix – or make your own||$4.75|
|Total cost||$5.33 each portion|
|Total cost per Kg||$10.67|
|Recommended sell price per portion (70% mark-up)||$9.07|
|RRP (per Kg)||$18.13|
- •1.5kg boneless pork shoulder
- •300g pre-mixed citrus and chilli spice mix
- 1.Cut the shoulder in to 3 equal portions. Ensure all of the skin and excess bone and gristle is removed. Butterfly each cut to create a flat surface.
- 2.Rub the citrus and chilli spice mix onto each of the butterflied portions. Then cryovac each portion ready for sale.
Try the following combinations with chilli – lime, lemon, mango, plum. Tamarind or garlic are also great additions. You could also cook up the pork yourself and sell pre-cooked as a heat & eat product or create your own gourmet burger rolls to sell ready to eat.
Customer Cooking Instructions
Remove butterflied pork from packaging. Place in slow cooker with enough stock to just cover the meat. Cook for four hours at 120 degrees. Alternatively, heat a lightly oiled BBQ flat plate to medium. Cook for 20 mins each side.