Sprinkle roast with cumin, oregano, garlic powder and black pepper. Place in slow cooker.
Grate 1 teaspoon lime peel from lime; add to roast along with juice of lime. Add 1/4 cup water; cover and cook on LOW 7 to 9 hours or until tender. Allow roast to cool in pan juices.
Remove roast to cutting board and shred roast using two forks to pull meat apart. To serve, heat pulled pork with salsa and 1 cup reserved pork juices in large saucepan over medium heat. Serve pork on lighly grilled rolls with sprigs of fresh cilantro, if desired.
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