Cuban Pork

1/2 cup Lime Juice
1/4 cup Grapefruit juice
1/4 cup water
3 cloves garlic, minced
1 tsp dried oregano, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
2 bay leaves
1 3-lb boneless pork shoulder roast
1 cup sliced onion
Chopped tomato, lettuce, and sliced red onion (optional)
8-10 Flour tortillas, warmed
Purchased avocado dip (optional)

1.For marinade, in small bowl combine lime juice, grapefruit juice, the water, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- to 5 quart slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl. Pour marinade over meat. Close bag. Chill for 6 to 24 hours, turning occasionally.
2.Place sliced onion in the slow cooker. Top with meat and marinade.
3. Cover; cook on low heat setting for 5-6 hours. Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaves; discard. Use two forks to shred the meat. Transfer to serving platter.
4.With a slotted spoon, remove onion slices from juices; transfer to platter. Serve meat, onion, and if desired, tomato, lettuce, and red onion in tortillas. Place hot juiced in small bowls to use for dipping. If desired, serve with avocado dip.