Carnitas and barbacoa steak are both popular Mexican meat dishes, but they have some key differences. Carnitas is made from pork while barbacoa is usually beef. The cooking methods also differ, with carnitas being braised or roasted and barbacoa being steamed or smoked. Flavor profiles vary too, with carnitas having a more mild and subtle seasoning compared to the robust spices used for barbacoa. While both are delicious, knowing the distinctions can help you decide which to use in different recipes.
Definition of Carnitas
Carnitas literally translates to “little meats” in Spanish. It consists of seasoned pork that is slowly braised or roasted until tender and crisp. The pork is cut into chunks or thinly sliced and served in tacos, burritos, nachos, salads, and more.
Some key features of carnitas include:
- Made from pork – usually pork shoulder, butt, or picnic roast
- Braised or roasted – cooked low and slow in fat, juice, or broth until fall-apart tender
- Seasoned simply – spices like garlic, pepper, oregano, cumin
- Crispy exterior – from frying or broiling after braising
- Served shredded or chopped
The rich, tender pork in carnitas is full of flavor while also being milder compared to other Mexican meat dishes.
Definition of Barbacoa
Barbacoa is a method of slow-cooking meat that originated in the Caribbean but became popular in Mexico. Today, barbacoa most commonly refers to beef that is steamed or smoked until extremely tender and infused with spices.
Some key features of barbacoa include:
- Made from beef – usually brisket, cheek, or head meat
- Steamed or smoked – cooked low and slow in banana leaves or maguey
- Boldly seasoned – chiles, garlic, cumin, oregano, pepper
- Falling-apart texture
- Shredded or chopped for serving
Barbacoa has a more robust and complex flavor compared to carnitas due to the spices and smoking.
Differences in Meat Used
The first major difference between carnitas and barbacoa is the type of meat used:
- Carnitas – Made from pork, usually pork shoulder, butt, or picnic roast.
- Barbacoa – Traditionally made from beef, usually brisket, cheek, or head meat.
Pork is the standard choice for carnitas as it becomes exceptionally tender and juicy when braised low and slow. Beef brisket or cheek work well for barbacoa because the connective tissue in these fatty cuts breaks down deliciously when steamed for hours.
So carnitas will always be pork while barbacoa is Beef in most cases. Lamb barbacoa is also found in some regions.
Differences in Cooking Method
Carnitas and barbacoa use different traditional cooking methods:
- Carnitas – Braised or roasted in fat, juice, or broth until tender.
- Barbacoa – Steamed or smoked over low heat using banana leaves, maguey, or other vegetables.
For carnitas, chunks of pork are cooked in a pot of lard, oil, juice, salsa, or broth at 300°F or less for 2-3 hours. This allows the fat to melt and tenderize the meat. Barbacoa is wrapped in banana leaves or maguey and cooked over a pit, in a steamer, or oven at 200-250°F for 4+ hours. The steam keeps the meat incredibly moist and tender.
Carnitas Cooking Process
- Pork pieces are seasoned with dried chiles, spices, garlic, etc.
- Meat is placed in a large pot and covered with lard, oil, broth, orange juice, or other braising liquid.
- Pot is covered and cooked at 275°F or less for 2-3 hours until fork tender.
- Pork pieces are fried or broiled to get a crispy exterior.
Barbacoa Cooking Process
- Beef is rubbed with a paste of dried chiles, herbs, vinegar, garlic, and spices.
- Meat is wrapped tightly in banana leaves, maguey pads, or parchment paper.
- Packages are stacked and steamed in a pit, oven, or steamer for 4+ hours.
- Meat is unwrapped falling-apart tender and full of flavor.
So braising and roasting at low heat is key for carnitas while barbacoa relies on steaming and smoking using vegetable wrappers to seal in moisture.
Difference in Flavor Profiles
While both are flavorful Mexican meat dishes, carnitas and barbacoa differ significantly in their seasoning and overall taste:
Carnitas Flavor Profile:
- Subtle, mild
- Lightly seasoned with garlic, pepper, oregano, cumin
- Enhanced by braising liquid like salsa, citrus juice, or broth
- Rich, juicy pork flavor
Barbacoa Flavor Profile:
- Intense, spicy
- Robust blend of chiles, vinegar, cumin, garlic, pepper
- Infused with smoke from cooking process
- Deeply seasoned beef flavor
Carnitas lets the mild, savory pork flavor shine through while barbacoa is all about amping up the beef with bold Mexican spices and smoking.
Preparation for Serving
Once cooked, carnitas and barbacoa are prepared for serving in similar ways:
- The tender meat is shredded or chopped into bite-sized pieces.
- Bits of crispy, caramelized meat are mixed in for texture.
- Meat is portioned out for tacos, burritos, nachos, tortas, and other dishes.
However, they are often served in slightly different styles:
| Carnitas | Barbacoa |
|---|---|
| Generally served chopped or shredded | More often served shredded into long fibers |
| Mixed with small crispy, caramelized bits | Less emphasis on crispy bits |
| Juices or light salsa sometimes added | Robust salsa or hot sauce often added |
This relates back to barbacoa having a bolder flavor profile that benefits from spicy salsas and sauces, while the milder carnitas can shine on its own.
Popular Dishes Using Carnitas and Barbacoa
Carnitas and barbacoa are staple proteins used in multiple Mexican dishes:
Carnitas Dishes
- Carnitas tacos and burritos
- Carnitas tortas sandwiches
- Nachos with carnitas
- Carnitas tamales
- Carnitas enchiladas and enchiladas verdes
- Loaded carnitas fries or tostadas
- Carnitas fundido dip
Barbacoa Dishes
- Barbacoa tacos
- Barbacoa burritos
- Barbacoa tamales
- Tostadas with barbacoa
- Barbacoa flautas
- Barbacoa tortas sandwiches
- Barbacoa guisados stew
Both meats work well in tacos, burritos, nachos, tamales, and more by swapping them out. Barbacoa may be better suited for hearty items like tortas and stews.
Nutrition Comparison
There are some notable differences between carnitas and barbacoa in terms of nutrition:
| Nutrition Facts Per 3oz Serving | Carnitas (braised pork shoulder) | Barbacoa (braised beef brisket) |
|---|---|---|
| Calories | 245 | 175 |
| Fat | 18g | 7g |
| Protein | 16g | 25g |
| Carbohydrates | 0g | 0g |
Some key differences:
- Carnitas has more fat and calories due to pork’s high fat content.
- Barbacoa is leaner with fewer calories but more protein as beef is lower in fat.
- Both have no carbs and are keto-friendly.
So barbacoa would be the better choice for limiting fat and calories while still getting plenty of protein.
Cost Comparison
There can be a notable difference in cost between carnitas and barbacoa:
- Pork shoulder or butt for carnitas costs $2-3 per pound on average.
- Beef brisket or cheek meat for barbacoa averages $6-8 per pound.
This makes carnitas the more budget-friendly choice, typically costing about half as much per serving compared to barbacoa. Keep in mind barbacoa uses pricier beef cuts and requires hours of smoking.
However, both meats deliver lots of tender meat perfect for tacos and burritos. Opt for carnitas to save money or splurge on barbacoa for a special occasion.
Ease of Preparation
Carnitas is generally simpler and faster to prepare compared to authentic barbacoa:
- Carnitas takes 2-3 hours to braise chunks of pork shoulder.
- Barbacoa requires 4+ hours of steaming brisket in banana leaves.
- Carnitas can be made on the stovetop in a pot or Dutch oven.
- Barbacoa traditionally requires a steaming pit, smoker, or other special equipment.
- Carnitas uses spices most home cooks have on hand.
- Barbacoa relies on chiles, maguey leaves, banana leaves, and other specialty ingredients.
So while both require time for low, slow cooking, carnitas is simpler overall. Barbacoa takes more effort but creates incredibly authentic, complex flavors.
Conclusion
While carnitas and barbacoa are two of the most beloved Mexican meat dishes, they have distinct differences:
- Carnitas is made from juicy, braised pork while barbacoa comes from steaming beef.
- Carnitas has a milder flavor profile enhanced by citrus, salsa, or broth.
- Barbacoa is boldly seasoned with Mexican spices and infused with smoke.
- Carnitas costs less and is faster to make at home.
Knowing these contrasts lets you determine which option you want for different recipes, events, and budgets. Both offer melt-in-your-mouth tender meat perfect for tacos, burritos, nachos, and beyond. It comes down to deciding between rich, subtle pork or spicy, robust beef flavor. Whichever you choose, you can’t go wrong with these classic Mexican dishes.