Description
Southern American barbecue is a low‑and‑slow smoking technique that transforms pork shoulder into tender, moist meat while building a smoky, caramelized bark.
Technical
The process relies on collagen denaturation to gelatin at 107–135 °C, while wood‑derived phenolics and Maillard reactions at >149 °C create complex flavor compounds. Humidity control and a dry rub induce osmotic dehydration, concentrating savory notes and forming a protective crust.
Science
Primary Reaction
Collagen denaturation to gelatin
Sensory Profile
Aroma ()
smokywoodysweetumamicharred
Origin & History
Civilization
Enslaved African‑American cooks
Era
19th–20th centuries
Region