Cookbook Challenge: Los Cabos Carnitas

Cookbook Challenge: Los Cabos Carnitas

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.

Super simple and easy- and I had everything in my pantry already.

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.

I toasted the corn tortillas, used verde salsa, jalepenos, and cheese with the pork.  And it was GOOD.

First cookbook challenge: success!  Tyler loved them too!


  1. I think this is a brilliant idea. I need to start cooking more out of my cookbooks I own myself! Pulled pork is such a crowd pleaser. Especially in the crockpot.

  2. By any chance, does that cookbook have their spanish rice recipe in it? I live 5 hours from Tulsa and LOVE Los Cabos. I’d love to have their rice recipe!

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