Crock Pot Cuban Pork Roast - cooking recipe

Ingredients

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

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.