Abstract An assessment of various limitations in the traditional preparation of boucan e ́ pork indicated that the process and the end-product quality could be enhanced by certain innovations. The overall aim is to improve the quality of the end product while retaining the uniqueness and specific traits of traditional boucan e ́ and also to assess the innovation potential with respect to processing a range of pork-based products. For that reason, a novel technique involving immersion in a complex solution is proposed as an alternative to traditional processing. A predictive model was thus developed, combining a kinetic approach with surface response methodology. Mass transfers and impact on final product quality were discussed. With this innovation, the meat product can be salted, dried, cooked and smoked in a single step.