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).
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the mayonnaise with the Sriracha.