Slow Cooked Carnitas Tacos

1 1/2 lbs pork shoulder roast or pork butt
1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste
½ fresh lime juice
White or corn fajita size tortillas
Lettuce
Cheese
Tomato

1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.
2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.
3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.