We love eating at Los Cabos in Tulsa. It’s wonderful Mexican food.
So a couple of years ago, when I saw they had a cookbook on Amazon, I asked for it for Christmas. And mom delivered.
I haven’t done any cooking out of it, until now. I was browsing through the recipes for one I had the ingredients on hand for.
Enter their carnitas.
Adapted from Los Cabos Oklahoma.
My pork roast was half the size, so I adjusted as follows:
- 8 ounces water
- 2 pound pork roast
- 2 tablespoons salt
- 1 tablespoon cumin
- 2 bay leaves
- 1 cup diced carrots
- 1 diced onion
- 2 cloves diced garlic
- 1 bottle dark beer (I actually used alcoholic rootbeer since that’s what I had)
I combined it all in the crockpot and cooked it on low for 8 hours.
It was unbelievably tender. It had a sweet and savory flavor, without overpowering the pork flavor.
We put it in tacos.
First cookbook challenge: success! Tyler loved them too!