What is the main cooking method behind Tex-Mex barbacoa?

The main cooking method behind Tex-Mex barbacoa is slow cooking.

Barbacoa refers to meat cooked slowly until it becomes tender enough to shred. Traditional methods in Mexico involved cooking meat in an earth oven, while modern Tex-Mex preparations commonly use a covered pot, slow cooker, or other low-temperature method.

Beef cheek and other beef cuts are often used in Texas-style barbacoa. The meat may be seasoned with chiles, spices, garlic, and herbs, then served in tacos with onions, cilantro, salsa, and lime.

Barbacoa is not the same as barbecue, even though the English words look related. Barbecue usually emphasizes smoking or grilling, while barbacoa emphasizes slow, moist cooking. Regional recipes vary considerably in both meat and seasoning.