This is one of my favorite restaurant meals that I was excited to try making at home! We love Bistro Roca in the NC Mountains, and whenever we go I have trouble ordering anything other than their Cuban Crepe. I usually like to branch out and try different things at restaurants, but this one really just hits the spot.
I used the Slow Cooker Cuban Pork recipe from my “On a Budget” cookbook, which I’m sharing below, and then made some savory crepes and lemon aioli to go with it. Because of the different recipes, this one does take a little longer to make than the types of meals I usually post, but it’s so worth it. And, not only that, it makes enough to have leftovers the next day (so that makes it extra worth it, in my book)!
Plus, you can make almost all of the different components in advance so that when dinner time comes around it takes just minutes to assemble. Hard to beat a make-ahead crowd pleaser!
Other Crepe Recipes You Might Enjoy
Cuban Crepe
Ingredients
For the Slow Cooker Cuban Pork (from the "100 Days of Real Food: On a Budget" Cookbook!)
- 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
For the Crepes
- 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
For Assembly
- 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
Instructions
For the Slow Cooker Cuban Pork (from the "100 Days of Real Food: On a Budget" Cookbook!)
- 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 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.
For the crepes
- 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 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.
For Assembly
- Mix together the mayo and mustard in a small bowl.
- 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.
- 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.
Hello!! I am a new cook and need help deciding on a slow cooker. May you share which brand slow cooker you use and / or recommend? Many thanks!! This looks delicious!!!
Hi Kim, you can find all of our favorite products, including the slow cooker, on this page: https://www.100daysofrealfood.com/my-kitchen-essentials/
-Nicole
This recipe is delicious.. Although very tasty I prefer the traditional cuban sandwich with the bread though.
Hi Adriana, thanks for the review. This is our real food version on the classic :) – Nicole