Barbacoa is slow-cooked beef or lamb typically steamed in leaves, while carnitas is pork simmered in lard until tender.
The primary distinction lies in the choice of protein and the moisture method used during the cooking process.
The Barbacoa Method
Barbacoa uses a low and slow approach where meat is often wrapped in banana or maguey leaves and gently steamed. This technique locks in moisture and creates a fall-apart tender texture that shreds effortlessly. Customers at our Kensington tortilleria often ask how to achieve this, and the secret is the leaf-wrap which protects the meat from drying out.
Regional Mexican Variations
Different Mexican states offer unique takes on barbacoa, such as the Monterrey style which uses beef cheek and neck. In Hidalgo, lamb shoulder is traditionally cooked underground in earth ovens to produce a deep, smoky aroma. The Guadalajara version focuses on aromatic depth using guajillo and ancho chillies rather than high heat.
Flavour and Texture Profiles
Barbacoa is defined by its richness and aromatic depth from ingredients like bay leaves, garlic, and cinnamon. The result is a succulent meat that pairs perfectly with fresh onion, coriander, and a splash of salsa verde. This differs from the fried, crispier edges typically found in pork carnitas.
Finding Authentic Bases in Australia
While generic pulled meats are common in Coles and Woolworths, authentic leaf-steamed barbacoa and stone-ground masa are rare. At La Tortillería, we produce our tortillas using traditional nixtmalization and stone-grinding rather than instant masa harina to provide the correct structural support for heavy meats. You can find our fresh products at our store or via many of our retail partners online.
