Slow Cooker Cuban pulled pork sandwiches

Contributed by: Kristen White

Ingredients
1 cup lime juice
1 cup orange juice
10 garlic cloves, minced
4 teaspoons ground cumin
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh cilantro or parsley
4 bay leaves
1 boneless pork top loin roast or shoulder roast (3 pounds)
2 tablespoons of carribean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 large red onion sliced

Directions
remove excess fat from roast. pierce roast all over. combine all ingredients in bowl except onions. place roast in plastic bag and pour ingredients over roast and seal bag. make sure roast gets covered by ingredients. Marinate roast in fridge for at least 12 hrs.
coat slow cooker with pam. place sliced red onions on bottom of dish.
place roast on bed of onions and pour contents of bag over roast.
cover and cook on low for 6 hrs.
You may want to add additionally jerk seasoning within the final 45 minutes.
this helps the inside of meat get more flavor.
After done cooking. remove meat and let cool enough so you can handle it and then gently with hands pull meat apart into strands and chunks.
Place meat on rolls and serve with cilantro mayo