Fiesta Pork Sandwiches

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 2/3 cup lime juice
• 1/4 cup water
• 1/4 cup grapefruit juice
• 2 bay leaves
• 12 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 12 to 14 sandwich rolls, split

1. Cut the roast in half; pierce several times with a fork.
2. In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
3. Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker.
4. Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce.

pork shoulder butt roast, lime juice, water, grapefruit juice, bay leaves, garlic, salt, oregano, chili powder, olive oil, onion, sandwich rolls

Taken from www.tasteofhome.com/recipes/fiesta-pork-sandwiches/ (may not work)