Recipe courtesy of Dim and Dem Sum

Dim PBLT

  • Level: Intermediate
  • Total: 8 hr 55 min
  • Prep: 30 min
  • Cook: 8 hr 25 min
  • Yield: 2 colossal sandwiches or 8 polite sandwiches
Share This Recipe

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

  1. Preheat the oven to 200 degrees F to 225 degrees F (depending on oven). 
  2. 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. 
  3. 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). 
  4. 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. 
  5. Once the pork is cool enough to handle, pull the pork and let it hang out in the cooking liquid. 
  6. 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).

Sriracha Aioli:

  1. Combine the mayonnaise with the Sriracha.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.