Cajun Pork Tasso on the Yoder Wichita

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast reduces fat content while still providing protein.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika adds a smoky flavor without the liquid.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Have the butcher slice a boneless pork butt into pieces.

Sprinkle meat tenderizer on the pork pieces.

Apply pork rub generously on the pork, ensuring to coat all sides.

Add cayenne pepper to the pork for heat, adjusting to taste.

Sprinkle fresh cracked black pepper on the pork.

Rub the seasonings into the meat thoroughly on both sides.

Let the seasoned pork sit while the cooker heats up to about 175°F.

Place the pork pieces on the Yoder Wichita smoker, ensuring they do not touch or overlap.

Monitor the cooking process without flipping the pork for about 2 hours.

Check the pork after 2 hours to assess doneness and appearance.

Continue cooking for a total of about 4.5 hours until done.

Remove the pork from the smoker and let it cool on racks.

Package the cooled pork tasso for freezing, which can last about 6 months.

Cooking Techniques

Equipment Needed

Spice Level: