Preheat the oven to 300 degrees F.

Combine the garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Add the pork shoulder to a medium bowl and season it all over with the dry rub.  Add the liquid smoke and turn the pork over in the bowl until it is evenly coated with the seasoning.  Transfer the pork shoulder to a small Dutch oven and add the water.  Cover with a tight fitting lid or foil.  Braise in the oven for 3 1/2 hours until tender.  Remove from the oven and set aside at least 30 minutes before shredding.  While the pork is still warm, remove it from the Dutch oven and shred it with your hands or two forks.  Then add  it to a bowl and toss it with about 1/2 to 3/4 cups of the cooking liquid to moisten.  After most of the liquid has been absorbed, toss it with the Asian BBQ sauce.   At this point, you can store the pork covered in the refrigerator up to 3 days until ready to use.  Right before serving, warm it gently in a pan over medium heat.

To assemble the sandwiches, slice the ciabatta rolls in half and toast them in the oven if desired.  Spread the Kimchee Aioli on both halves.  Add warm Kalua pork to the bottom halves, top with the Asian Slaw and Crispy Onions.  Slice the sandwiches in half and serve immediately.

Asian BBQ Sauce

Combine all the ingredients in a mixing bowl and whisk until smooth.  Do not cook the sauce.  Store covered in the refrigerator for up to a 1 month if not using immediately.

Kimchee Aioli

Combine all the ingredients in a small mixing bowl and whisk until smooth.  Store covered in the refrigerator for up to 3 days.

Pineapple Asian Slaw

In a medium mixing bowl combine the cabbages, carrot, mung bean sprouts, green onion, and cilantro.  Add the soy sauce, rice vinegar, sesame oil and the salt and pepper to taste.  Toss to combine and set aside about 1 hour until ready to use.  Right before serving, stir in the the pineapple.  This can also be made a day ahead.   Pull it out of the refrigerator to sit out at room temperature about an hour before serving.

Crispy Onions

Fill a large sauté pan with vegetable oil to a 1-inch depth and heat to 350 degrees F. over medium heat.  Combine the cornstarch, flour and Essence in a small bowl.  Add the onion rings to the cornstarch mixture and toss to coat.  Working in batches, shake the onions to remove excess flour and add to the hot oil.  Fry until golden brown and crispy, about 2 minutes, then set aside on paper towels to drain.  Season with salt and pepper.  Repeat with the remaining onions.  Serve hot.