1 (3 to 4-lb) boneless pork shoulder roast
1/3 cup lime juice
2 tbsp grapefruit juice
2 tbsp water
1 bay leaf
6 garlic cloves, minced
1/2 tsp salt
1/2 tsp oregano
1/2 tsp chili powder
2 tbsp olive or canola oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split
Cut roast in half and peirce several times with a fork. Place in a large resealable plastic bag. In a bowl combine the lime juice, grapefruit juice, water, bay leaf, garlic, salt, oregano, and chili powder; pour over the meat in the bag. Refrigerate overnight, turning occasionally. Drain, reserving marinade.
Heat oil in a large skillet over medium heat' Add the roast and brown on all sides.
Place the onion in bottom of crock pot or slow cooker, top with roast and pour marinade over all.
Place lid on cooker and cook on high setting for two hours. Reduce heat to low and cook an additional 6 to 8 hours until the meat is tender and cooked through.
Remove meat from cooker and shred.
Discard the bay leaf and skim fat from cooking juices. Transfer juices to a saucepan and bring to a rolling boil.
Serve the meat on the sandwich rolls accompanied by the juice as a dipping sauce.
Yield: 12 to 14 sandwiches
Note: This is an old recipe from a lady in New Mexico.