El cerdo desmenuzado empieza por elegir el corte adecuado
La paleta o el lomo de cerdo son los cortes ideales para el cerdo desmenuzado, porque su grasa y su tejido conectivo lo mantienen tierno y jugoso.
Preparing a home barbecue can be intimidating, and spending hours with ribs that end up dry isn't the best way to start. Pulled pork is a great entry point: it's easy to prepare in a slow cooker and, for practicing on the smoker or grill, it's more economical than other traditional cuts.
The pork shoulder is often thought to come from the rear, but it actually comes from the front shoulder of the animal. The terms "shoulder" and "shoulder" are often used interchangeably, but the complete shoulder includes the Boston butt, the fattier and more tender upper section, and the leaner and more muscular lower section.
Shoulder and loin cuts are ideal because they are cooked slowly at a low temperature, similar to confit. They have a lot of fat and connective tissue: the fat melts with the protein, and the tissue turns into gelatin, which retains moisture. Using only shoulder cuts results in pork that is a bit drier and less tender; the loin has more marbling, so it's juicier, although it may have some excess fat. Since these names are sometimes used interchangeably, it's best to check with the butcher if a cut is simply labeled "shoulder."
Once cooked, it's best to let the meat rest before shredding it, preferably by hand. As for the sauce, almost any will do, although there's a lot to learn about regional barbecue sauces in the United States.
