Place all ingredients except pork into a blender and blend on high to make a marinade.

Pour marinade in a large plastic ziploc, or container.

Pierce the pork on all sides with a pairing knife. Add pork to the container and seal.

Marinate for at least 4 hours and up to 24 hours, in refrigerator.

To a slow-cooker, add pork and cook on low 6-8 hours (check around 6 hours)

Shred Cuban Pork with fork.

Add the Dijon mustard, egg yolk, and lemon juice to a mixing bowl and whisk together until smooth.

Slowly pour the olive oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated. Whisk vigorously until mixture is thick and creamy.

To a nonstick skillet, lay tortilla flat. Layer one side of tortilla, in the following order: 1 tbsp aioli, ham, swiss cheese, 1-2 tbsp pork.

Cook 4-5 minutes, until cheese melts.

Fold empty side of tortilla to meet toppings side. Flatten with spatula.

Flip, and cook for 2-3 more minutes.

Remove from heat, and cut into slices.

Dip in extra aioli, if desired.