Barbacoa generally refers to meats or a whole sheep slow cooke over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day and in some cases may refer to meat that was steamed until tender. Barbacoa de cabeza is a specialty of slow cooked cow head that arose in the ranching lands of northern Mexico after the Spanish conquest. Except for cochinita pibil, one of the common characteristics of Mexican barbacoa is that marinades are not used and sauces are not applied until the meat is fully cooked (for examples of Mexican marinades, see carne de chango and carne al pastor). Pork cooked in this manner is generally referred to as carnitas rather than barbacoa.