Pronounced "bar-bah-COH-ah", Barbacoa is popular in Mexico and commonly involves the slow cooking of various parts of cows, goats, lamb or pork over a smoldering fire. On the Yucatan peninsula they prefer using pork, better known as "cochinita pibil", while in northern Mexico their choice of meat is lamb. The traditional Mexican way to eat barbacoa is to have it served on warm corn tortillas with salsa, guacamole, onions, cilantro and a squirt of lime juice (the basis of Tex-Mex tacos).
Our Barbacoa rub has a more savory flavor compared to Southern US BBQ spice blends and has nice mild-to-medium heat with undertones of cumin, onion and garlic.
Barbacoa is also known as Mexican barbecue.
We Love the deep rich flavors of barbecue whether it's a nice beef brisket, a pork shoulder (also known as pork butt or Boston butt) or even some chicken drumsticks or pulled chicken. This Mexican flavored Barbacoa Rub is a nice addition to any barbecue lover's arsenal.
When using this as a rub we always recommend using about 1 tablespoon per pound of meat whether its pork, beef or chicken.
We used this seasoning blend on a very flavorful Pulled Pork Barbacoa, which made its way to burritos, nachos and sandwiches. We've even used it on grilled steak with rave reviews from friends and family.
Blended from chipotle, guajillo, onion, sea salt, black pepper, garlic, cinnamon, cumin, allspice, Mexican oregano and cloves.