Lazy Carnitas Recipe

Sorry I've been slacking on the blogging. . . .I've been incredibly busy at work and incredibly fatigued at home, leaving me little time to do stuff like bare my soul (and recipes!) on the web.

I received a free subscription to Bon Appetit from Amazon a few months ago, so when those come in the mail I glance through them for recipes that sound interesting enough for me to actually make them, tear those out, and throw the rest of the magazine away. Somewhere in there I end up reading most of the magazine. It's not bad, but I still think I prefer Food & Wine.

Anyway, I saw this Carnitas recipe in there and gave it a shot. It turned out pretty good, but the recipe doesn't mention you need to top the slow cooker with water before you start cooking. Otherwise I think that could lead to disastrous results. I also think I would up the seasonings as I thought the carnitas turned out a bit plain (then again, I only had a teaspoon of oregano and I substituted basil)

~2 lbs pork (I used boneless country-style ribs because then I wouldn't have to cut anything up)
2 TB salt
2 TB ground black pepper
2 TB dried oregano
1/2 onion, cut into four pieces

Throw all of that in the slow cooker, top with water, plug the thing in, and go to work. Six (or eight, or ten) hours later, you're ready to eat. Take the pork pieces out and put them on a cutting board; they should be tender enough for you to separate them with a wooden spoon so you don't have to use your fingers. Serve with warmed corn tortillas, salsa, guacamole, and refried beans.