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1. Cut pork roast in half and pierce deeply with fork.
2. In small bowl, combine lime juice, grapefruit juice, water, bay leaf, garlic cloves, salt, oregano, chili powder, and olive oil.
3. Place pork roast pieces in zip-lock bag. Pour marinade in bag. Seal bag and toss to coat.
4. Refrigerate pork roast overnight. Turn occasionally.
5. Remove pork roast pieces from plastic bag, and reserve marinade in small bowl.
6. Preheat skillet over medium heat. Turning frequently, brown pork roast on all sides.
7. Place onion slices, pork roast pieces, and reserved marinade in crock pot.
8. Cover and cook on HIGH 2 hours.
9. Reduce heat to LOW, cook 6-8 hours.
10. Remove pork roast. Allow to cool 10 minutes. Shred with 2 forks.
11. Discard bay leaf.
12. Skim fat from cooking juices and transfer cooking juices to saucepan.
13. Bring sauce to gentle boil.
14. Serve shredded pork on sandwich rolls. Top pork with sauce and roll tops.
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