It’s about collagen. Cheeks, chuck, and shoulders are tough cuts. They’re full of connective tissue. When you cook them low-and-slow (think 225°F for 6-8 hours), the collagen melts into gelatin.
Gelatin is what makes it silky. It coats your tongue. It makes you close your eyes and sigh. That’s barbacoa’s superpower: turning cheap cuts into royalty.
Pro tip: If you ever see "barbacoa de cabeza" on a menu, order it. That’s head meat. It’s the most gelatinous, flavorful bite you’ll ever have. Don’t be scared. Be brave.
