Barbecue pork

Barbecue pork is a dish made from pork that is slowly grilled or smoked, using traditional barbecue techniques that impart a characteristic smoky and juicy flavor. This ingredient is very popular in the cuisine of various regions, especially in the United States and Mexico, where marinades and sauces based on spices, chilies, and sugars are used to intensify its flavor.

Barbecue pork is usually prepared with cuts like the shoulder or loin, which become very tender and easy to shred when cooked slowly, making it ideal for use in tacos, sandwiches, burritos, or as a side dish in traditional meals.

Its origin dates back to indigenous American techniques that used slow-cooking and smoking methods, which were adopted and adapted in different culinary cultures. In Mexico and Central America, pork barbecue has regional variants with different spices and preparation methods, reflecting the local culinary richness.

Properties: Pork is an excellent source of high-quality protein, B-complex vitamins (such as B1 and B6), and minerals like zinc and iron. However, the calorie and fat content can vary depending on the cut and preparation, especially in dishes with sugary sauces or marinades. Barbecue pork is a nutritious and tasty option when consumed in moderation as part of a balanced diet.

Synonyms in Spanish from Latin America: cerdo al asador, cerdo ahumado, cerdo deshebrado a la barbacoa, cochinita asada (although the latter usually refers specifically to pork cooked in an underground oven in Yucatán). In some countries, it is also simply known as barbacoa de cerdo.