Cuban-Style Pork Tacos

Dear Crock Pot,

I love you.

This recipe easily got a gold star. That's what happens when you marinate a roast overnight and then slow cook it for ten hours. I'd made a carnitas crock-pot recipe before, but this blew it out of the water. If you're in a taco mood, please try this recipe. I predict you will be happy.

Ingredients:

1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
3 pounds boneless pork shoulder roast
1 large onion, sliced

Directions:

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 crock pot. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.

Place onion slices in a 3-1/2 to 5 quart crock pot. Top with roast and marinade mixture. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.

Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use 2 forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter.

Serve meat and onions in tortillas with lettuce, lime wedges, salsa, sour cream, etc.