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