Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)2/3 cup lime juice1/4 cup water1/4 cup grapefruit juice2 bay leaves12 garlic cloves, minced1 teaspoon salt1 teaspoon dried oregano1 teaspoon chili powder2 tablespoons olive oil1 large onion, thinly sliced12 to 14 sandwich rolls, split
Preparation
Cut the roast in half; pierce several times with a fork.
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.
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.
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.
