Crock Pot Cuban Pork Roast

• 1/4 cup lime juice
• 1/4 cup grapefruit juice
• 1/4 cup water
• 3 minced garlic cloves
• 1 teaspoon crushed dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 bay leaves
• 4 lbs boneless pork shoulder
• 1 cup sliced onion
• flour tortilla

1. To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
2. If necessary, trim fat from pork roast.
3. With a large meat fork, pierce meat several times.
4. Place roast in a large Ziploc bag; add marinade.
5. Marinade in refrigerator for 6 to 24 hours; turning several times.
6. Place onion in bottom of slow cooker topped with meat and marinade.
7. Cook on low for 10 to 12 hours or High 5 to 6 hours.
8. Remove meat from slow cooker and cool slightly before carving.
9. Skim fat from gravy.
10. Shred meat; remove onions with a large slotted spoon and add meat.
11. Remove bay leaves and discard.
12. Serve meat in flour tortillas with small bowls of gravy.

lime juice, grapefruit juice, water, garlic, oregano, ground cumin, salt, pepper, bay leaves, pork shoulder, onion, flour tortilla

Taken from www.food.com/recipe/crock-pot-cuban-pork-roast-68937 (may not work)