Mexican Style Crockpot Pork

I found this recipe on about.com and I changed it a little bit...

Ingredients:

• 1 boneless pork loin roast or pork shoulder, about 2 1/2 pounds
• 1 medium onion, thinly sliced
• 2 cups barbecue sauce
• 1/2 cup salsa
• 2 tablespoons chili powder
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon dried jalapeno spices
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt

Tortillas & Salsa for later

Preparation:

Place Bay Leaf on bottom of Crock Pot, Place pork in 3 1/2- 6 quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork.

Cover and cook on low heat 8 to 10 hours or until pork is very tender.

Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Spoon filling onto tortillas; add salsa and roll up.

You can mix the ingredients up the night before, then put the bay leaf in the crockpot. Before you leave for work put the pork in and pour the mixture overtop. Turn the crockpot on low and you can leave it for 9 hrs. Leftovers will last 4 days in the fridge and you can freeze too.