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Submitted by Holley6969

YIELD

1 1/2 dozen

PREP

15 min

COOK

0 min

READY

3 days

Ingredients

2 3E+1
TABLESPOONS ML SALT
1 ½ 23
TABLESPOONS ML BLACK PEPPER
1 ¼ 19
TABLESPOONS ML CAYENNE PEPPER
5 75
TABLESPOONS ML PAPRIKA
1 15
TABLESPOON ML GARLIC
granulated
1 ½ 23
TABLESPOONS ML ONION POWDER
2 ½ 1.1
POUNDS KG PORK SHOULDER
lean, cut into 1 inch thick slices

Directions

In a mixing bowl, combine salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder.

Dredge each piece of pork in the spice mix.

Press the spice mix well into each piece.

Pack the tasso in the plastic wrap, about 4 to a pack.

Refrigerate for a minimum of 3 days or up to 1 week.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 694 52% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 255mg 85%
Sodium 3707mg 154%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 16%
Sugars g
Protein 147g
Vitamin A 93% Vitamin C 16%
Calcium 9% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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