Description
A marinated pork shoulder is slow‑roasted on a vertical spit, then sliced thin for tacos.
Technical
The acidic pineapple juice activates bromelain, a cysteine protease that cleaves myofibrillar proteins, while the achiote and spices provide reducing sugars and amino acids that undergo the Maillard reaction at 200–220 °C, forming melanoidins that give the characteristic flavor and aroma. The collagen in pork shoulder is hydrolyzed to gelatin during marination, improving tenderness.
Science
Primary Reaction
Proteolytic tenderization by bromelain and Maillard browning
Sensory Profile
Aroma ()
smokysweetcitrusyspicycharredearthyherbalcaramelizedpungentfruity