Nessa Higgins and Andrea Day-Boykins Cuban Crepes

• 4 pounds boneless pork butt
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon red pepper flakes
• 6 large eggs
• 3 cups whole milk
• 3 1/2 cups all-purpose flour
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more for cooking the crepes
• 5 cups (1 1/4 pounds) shredded pepper jack cheese
• 1 cup yellow mustard
• Tabasco sauce
• 2 cups finely diced dill pickles

1. To cook the pork, preheat the oven to 300F.
2. Rub the pork with the salt, pepper, onion powder, and red pepper flakes and place it in a brown paper bag, fatty side up.
3. Close the bag.
4. Put the bag on a rimmed baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 185 to 190F, about 4 hours.
5. Remove the pork from the bag, reserving any juices in the bag.
6. When the pork is cool enough to handle, shred it into large pieces and toss it with the juices in a bowl.
7. To make the crepes, whisk the eggs, milk, and 1 cup water together in a large bowl.
8. Whisk in the flour until blended.
9. Add the butter and mix again.
10. Do not overmix.
11. Heat a 12-inch nonstick skillet over medium-high heat.
12. Coat it with a little melted butter, and pour in 1/3 cup crepe batter, swirling the skillet to spread it evenly over the bottom.
13. Cook for about 2 minutes, until the underside has golden brown spots all over; then flip and cook until speckled on the other side, about 1 minute.
14. Repeat to make the remaining crepes.
15. Stack the crepes on a plate.
16. Turn the heat under the crepe skillet to low, put a crepe in the skillet, and fold it in half.
17. Scatter 1/4 cup of the cheese across the center of the crepe, and top it with 1/3 cup pork.
18. Then drizzle with some mustard and Tabasco, and scatter about 1 tablespoon or so diced pickles over the top.
19. Fold one corner of the crepe just over the filling; then roll the crepe to make a closed package.
20. Repeat with the remaining crepes and filling.

boneless pork butt, kosher salt, freshly ground black pepper, onion powder, red pepper, eggs, milk, flour, unsalted butter, pepper, yellow mustard, tabasco sauce, dill pickles

Taken from www.epicurious.com/recipes/food/views/nessa-higgins-and-andrea-day-boykin-s-cuban-crepes-375871 (may not work)