Barbacoa is one of the oldest and most flavorful slow-cooking traditions in the Americas. Its origins lie in Mexico, with even deeper roots stretching back to the Caribbean, where early cooks relied on underground pits, steam, and smoke to transform tough cuts of meat into tender, richly seasoned feasts. This centuries-old technique helped inspire many of the barbecue styles we know today.
Traditional barbacoa involves digging a pit, lining it with agave or banana leaves, and letting the meat cook low and slow for hours. While this method delivers incredible depth of flavor, most home cooks need something a bit more practical. Thankfully, you can capture that same succulent, fall-apart tenderness right in your kitchen using a stovetop Dutch oven or slow cooker. We’ll show you how to make the best barbacoa-style meat in this post.
What Kind of Meat Is Barbacoa?
Barbacoa isn’t tied to a single type of protein. It’s all about the method. Across Mexico, you’ll find barbacoa made from beef, goat, lamb, mutton, and even pork. In the United States, beef tends to be the favorite, especially chuck roast, brisket, and beef cheeks. Using a mix of cuts adds wonderful depth and variety.
- Lamb: A classic choice in central Mexico, lamb shoulder or leg becomes juicy, rich, and beautifully gamey when slow-cooked barbacoa-style.
- Goat: Popular in many regions, goat offers a slightly earthy flavor. Shoulder or leg cuts work best.
- Beef: The American go-to. Chuck roast, brisket, or beef cheeks are ideal thanks to their marbling and connective tissue, which melt down into ultra-tender, flavorful meat after long cooking.
For the most authentic results, start with premium cuts. Wholey offers high-quality beef shipped fresh to your door, ready to help you create the bold, vibrant barbacoa you’re craving.
How to Slow-Cook Barbacoa at Home
You may not have a backyard pit, but you can still achieve that signature barbacoa richness with a slow cooker or stovetop.
Stovetop Method
- Marinate your meat in guajillo and ancho chiles, garlic, cumin, Mexican oregano, and citrus juice. Refrigerate overnight.
- Sear the meat in a Dutch oven to develop deep, caramelized flavor.
- Add broth, vinegar, and optional beer or extra citrus.
- Cover and simmer low and slow for 4–6 hours.
- Shred and serve with warm tortillas, onions, and cilantro.
Slow Cooker Method
- Marinate overnight for maximum flavor.
- Layer the meat in the slow cooker. Add banana or avocado leaves for a traditional touch.
- Pour in broth and seasonings until mostly submerged.
- Cook on low for 6–8 hours, until irresistibly tender.
- Shred and moisten with reserved cooking liquid before serving.
Time to Eat: Barbacoa Style
Serve your barbacoa with fresh lime, pickled onions, cilantro, and homemade salsas. Corn tortillas are classic, but northern Mexico also loves barbacoa tucked into hearty tortas loaded with beans, onions, and all your favorite toppings. Because this meat is so juicy, be sure your tortilla or bread can stand up to it. Soft sandwich slices won’t make the cut.
Barbacoa shines in burritos, enchiladas, quesadillas, and just about any comfort dish that calls for tender, flavorful meat. You may not be cooking in a hand-dug pit, but every bite still carries five centuries of history. However you choose to enjoy it, we hope your barbacoa-style meat is as rich in tradition as it is in taste.