Dim PBLT

Name: Dim PBLT
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT8H25M0.000S
Total time: P0Y0M0DT8H55M0.000S
Yield: 2 colossal sandwiches or 8 polite sandwiches
Ingredients: 1/3 cup picked fresh oregano leaves; 1/3 cup hot smoked paprika; 1/3 cup sweet paprika; 1/4 cup ancho chile powder; 1/4 cup kosher salt; 2 tablespoons rubbed sage; 4 cloves garlic, crushed; Zest of 2 lemons; 1 bone-in pork butt (5 to10 pounds); Oil, for searing; 2 banana leaves; 3 carrots, peeled and roughly chopped; 2 white onions, roughly chopped; 2 cups orange juice; Water or pork stock, for covering; 1 to 2 loaves French bread; 8 thick slices slab bacon, cooked; Sriracha Aioli, recipe follows; 3 heirloom tomatoes, sliced (when in season, if not, Romas work just fine); Mixed greens (any spring mix or lettuce of choice); 1 bottle mayonnaise (16 to 32 ounces); 1/3 bottle Sriracha

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Level: Intermediate
Total: 8 hr 55 min

Prep: 30 min
Cook: 8 hr 25 min

Yield: 2 colossal sandwiches or 8 polite sandwiches

Level: Intermediate
Total: 8 hr 55 min

Prep: 30 min
Cook: 8 hr 25 min

Yield: 2 colossal sandwiches or 8 polite sandwiches

Ingredients

1/3 cup picked fresh oregano leaves

1/3 cup hot smoked paprika

1/3 cup sweet paprika

1/4 cup ancho chile powder

1/4 cup kosher salt

2 tablespoons rubbed sage

4 cloves garlic, crushed

Zest of 2 lemons

1 bone-in pork butt (5 to10 pounds)

Oil, for searing

2 banana leaves

3 carrots, peeled and roughly chopped

2 white onions, roughly chopped

2 cups orange juice

Water or pork stock, for covering

1 to 2 loaves French bread

8 thick slices slab bacon, cooked

Sriracha Aioli, recipe follows

3 heirloom tomatoes, sliced (when in season, if not, Romas work just fine)

Mixed greens (any spring mix or lettuce of choice)

Sriracha Aioli:

1 bottle mayonnaise (16 to 32 ounces)

1/3 bottle Sriracha

Directions

Preheat the oven to 200 degrees F to 225 degrees F (depending on oven).
In a medium mixing bowl, combine the oregano, paprikas, ancho chile powder, salt, sage, crushed garlic and lemon zest. Then rub on the pork butt.
Heat some oil of choice in a large heavy-bottomed pot. Sear the pork butt to a dark brown on each side. Remove the pork from the pot and wrap in the banana leaves. Toss the carrots and onions into the pot and saute until a slight color forms. Then deglaze with the orange juice. Return the pork to the pot and cover with your choice of cooking liquid (the amount will vary based on size of the pot; you may need up to 2 gallons).
Place parchment paper and then foil over the pot and put the pot in the oven for about 8 hours. Once the pork easily falls apart when touched with a fork or tongs, it's done. Remove from the oven and allow to rest.
Once the pork is cool enough to handle, pull the pork and let it hang out in the cooking liquid.
Cut the French bread to your desired size and toast. Then put a piece of slab bacon on it, Sriracha Aioli, tomato slices and lettuce. Put some pork into your bread and viola! You've got yourself a PBLT (nom nom).