Slow Cooker Cuban Crepes

I've combined my slow-cooker pork, savory crepes, and a delicious aioli to make these Slow Cooker Cuban Crepes, which are a big hit.

Ingreadient

• 1 onion, peeled and quartered
• 3 1/2 pound pork shoulder roast
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• Juice of 1 lime
• Juice of 1 orange
• 1 1/8 cup milk (which is 1 cup + 2 tablespoons), I used whole milk
• 1 1/8 cup whole-wheat flour (which is 1 cup + 2 tablespoons)
• 3 eggs
• 3 tablespoons olive oil, plus more for cooking
• 1/2 teaspoon salt
• 1/2 cup mayo
• 2 tablespoons Dijon mustard
• 2 slices crispy prosciutto, pan fry it for a few minutes to crisp it up (no oil necessary)
• 2 slices pickle (I buy the thin sandwich slices)
• 2 slices Swiss cheese

Step by step

1. Place the onion in the slow cooker and set the pork on top. Combine the seasonings in a bowl and coat the meat on all sides with the spice mixture. Cover and cook on low for 7 to 8 hours, until the meat is tender and can be easily shredded with a fork.
2. Drain the meat and transfer to a serving bowl. Shred it with two forks, mix in the lime and orange juices, and, serve on a plate with side items of choice or sandwich style.
3. Combine all ingredients in a blender and blend until smooth. Cover and refrigerate while preparing the rest of the dish. You can also cook crepes right away, but the batter is a little easier to work with after a little refrigeration and time to rest.
4. Heat a 1/2 teaspoon of olive oil in a small skillet over medium-low heat. Lift the pan off the stove and angle it so you can pour a few tablespoons of crepe batter on one side. Carefully swirl it around, so it covers the pan in one even thin layer.
5. As soon as it begins to turn golden brown on the bottom/edges and shakes loose (45 to 60 seconds), flip it over. Cook for another 30 to 60 seconds then slide onto a plate. 
6. Mix together the mayo and mustard in a small bowl.
7. Spoon a few tablespoons of the pulled pork down the middle of the crepe, top with a piece of crispy prosciutto, slice of cheese, pickle slice, and a healthy smear of the mayo sauce.
8. Roll up and pan-fry on both sides in a teaspoon or two of olive oil over medium heat until the cheese begins to melt. Serve warm.