Cuban Crepes with Lemon Aioli

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.

Drain the meat (reserving some of the cooking liquid) and transfer to a serving bowl. Shred it with two forks, mix in the lime and orange juices, mix in a few spoonfuls of the cooking juices and sprinkle a little salt on top (to taste), if desired.

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.

Heat a 1/2 teaspoon of the 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.

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. 

Whisk together the mayo, lemon, mustard, hot sauce, honey, Worcestershire, salt, and pepper in a small bowl until well combined.

Spoon several tablespoons of the pulled pork down one half of the crepe, top with a piece of prosciutto, pickle slice (or save it and serve on the side), a slice of cheese, and fold over the top of the crepe into a half-moon shape.

Pan fry in a teaspoon of olive oil over medium heat on both sides until the cheese is melted and everything is heated through. Serve warm with a spoonful or two of the aioli.