Slow Cooker Cuban Crepes
Ingredients
The Slow Cooker Cuban Pork
-
1
unit
onion, peeled and quartered
-
3½
pounds
pork shoulder roast
-
2
teaspoons
salt
-
2
teaspoons
ground cumin
-
2
teaspoons
dried oregano
-
1
teaspoon
garlic powder
-
½
teaspoon
ground black pepper
-
Juice of 1
lime
-
Juice of 1
orange
The Crepes
-
1⅛
cups
milk
-
1⅛
cups
whole-wheat flour
-
3
units
eggs
-
3
tablespoons
olive oil, plus more for cooking
-
½
teaspoon
salt
For Assembly
-
½
cup
mayo
-
2
tablespoons
Dijon mustard
-
2
slices
crispy prosciutto
-
2
slices
pickle
-
2
slices
Swiss cheese
Instructions
- Place the onion in the slow cooker and set the pork on top.
- Combine the seasonings and coat the meat, then cover and cook on low for 7 to 8 hours until tender.
- Drain the meat and shred it, mixing in lime and orange juices.
- For the crepes, blend all ingredients until smooth and refrigerate.
- Heat olive oil in a skillet, pour in crepe batter, and cook until golden brown, flipping halfway.
- For assembly, mix mayo and mustard, then fill crepes with pulled pork, prosciutto, cheese, pickles, and mayo sauce.
- Roll up the crepes and pan-fry until the cheese melts.
Nutrition Facts (estimated)
Servings
8
Calories
435
Total fat
28g
Total carbohydrates
16g
Total protein
30g
Sodium
991mg
Cholesterol
152mg
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