1/2 Cup lime juice 2 bay leaves
1/4 Cup water 3 Lb Pork, Boneless
1 Grapefruit, Juiced 8 Wheat Flour Tortillas
2 Tbl garlic, minced ----Toppings----
2 Tsp Cumin Lettuce
1 Tsp Oregano Cheese
1/2 Tsp Salt Sour Cream
1/2 Tsp Pepper Salsa
For marinade, in a small bowl combine lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves.
Trim fat from meat. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a marinading dish and pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
In a 5-quart slow place and marinade mixture (remove bay leaves). Cook on low-heat setting for 10 hours or on high-heat setting for 5 until pork is 150 degrees.
Transfer meat to a cutting board; cool slightly. Keep juice warm. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving bowl and pour juice over it. Serve meat in tortillas and top with lettuce, cheese, sour cream and salsa.