Homemade Tasso in a UDS

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast is leaner, while pork loin is a less expensive cut.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika provides a smoky flavor without the additives.

Trim excess fat from the pork shoulder and cut into large chunks.

In a bowl, combine salt, black pepper, cayenne pepper, paprika, garlic, onion powder, thyme, bay leaves, and brown sugar to create a spice rub.

Rub the spice mixture all over the pork chunks, ensuring even coverage.

Place the seasoned pork in a container and cover with white vinegar; marinate in the refrigerator for at least 12 hours, preferably 24.

Remove the pork from the marinade and pat dry with paper towels.

Preheat your smoker to 225°F using your choice of smoking wood chips.

Place the pork in the smoker, ensuring it is not overcrowded, and smoke for 4-6 hours until the internal temperature reaches 190°F.

Monitor the smoker temperature, adding wood chips as needed to maintain smoke.

Once cooked, remove the pork from the smoker and let it rest for 30 minutes.

Slice or chop the smoked tasso into desired sizes for use in dishes.

Store any leftovers in an airtight container in the refrigerator.

Cooking Techniques

Spice Level: