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1
To cook the pork, preheat the oven to 300F.
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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.
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3
Close the bag.
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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.
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5
Remove the pork from the bag, reserving any juices in the bag.
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6
When the pork is cool enough to handle, shred it into large pieces and toss it with the juices in a bowl.
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7
To make the crepes, whisk the eggs, milk, and 1 cup water together in a large bowl.
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8
Whisk in the flour until blended.
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9
Add the butter and mix again.
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10
Do not overmix.
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11
Heat a 12-inch nonstick skillet over medium-high heat.
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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.
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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.
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14
Repeat to make the remaining crepes.
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15
Stack the crepes on a plate.
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16
Turn the heat under the crepe skillet to low, put a crepe in the skillet, and fold it in half.
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17
Scatter 1/4 cup of the cheese across the center of the crepe, and top it with 1/3 cup pork.
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18
Then drizzle with some mustard and Tabasco, and scatter about 1 tablespoon or so diced pickles over the top.
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19
Fold one corner of the crepe just over the filling; then roll the crepe to make a closed package.
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20
Repeat with the remaining crepes and filling.
