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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