Types of Pork in Mexican Cuisine

1. Carne Asada: Grilled/roasted pork shoulder or flank steak (tacos, burritos).
2. Carne Adovada: Pork marinated in dried chili/garlic/vinegar sauce, slow-cooked (tacos, enchiladas).
3. Al Pastor: Achiote-marinated pork shoulder, spit-roasted on a trompo (tacos).
4. Carnitas: Braised/slow-cooked pork shoulder or belly until tender (tacos, main).
5. Buche: Cleaned, seasoned pork stomach (tacos, stews, tamales).
6. Cabeza: Pork head meat (tacos, pozole).
7. Lengua: Pork tongue (tacos, soups, stews).
8. Chicharrón: Fried pork rinds (snack, topping).
9. Chorizo: Seasoned ground pork sausage (tacos, tortas).
10. Tocino: Pork bacon (tacos, beans, tortas).

Each cut and preparation adds unique flavor and texture to Mexican dishes.