Yield: 4 sandwiches
1 tablespoon each: garlic powder, onion powder, kosher salt, fresh-ground black pepper
2 1/2 pound boneless pork shoulder
1 tablespoon liquid smoke
1 1/2 cups water
4 ciabatta rolls, halved and toasted
Kimchee aioli, Asian barbecue sauce, pineapple Asian slaw and crispy onions
1. Heat oven to 300F. Mix garlic and onion powders, salt, pepper. Rub on pork. Coat meat with liquid smoke. Put in Dutch oven. Add water; cover. Braise 3 1/2 hours. Rest 30 minutes. Remove pork; shred. Mix with 1/2-3/4 cups cooking liquid. When liquid is absorbed, toss with sauce.
2. Spread aioli on rolls. Add pork to bottom halves, top with slaw and onions.
Sauce: Mix 3/4 cup hoisin, 1 1/2 teaspoons each: brown sugar, sriracha; 2 tablespoons each: soy sauce, ketchup; 1 tablespoon each: honey, cider vinegar.
Aioli: Mix 1 tablespoon sriracha, 1/2 cup mayonnaise, 1/2 teaspoon minced garlic, 1 1/2 teaspoons rice vinegar, juice of lemon wedge.
Slaw: Mix 1 cup each, thin-sliced: napa and red cabbage; 1 cup each: shredded carrot and mung bean sprouts; 1/4 cup each: thin-sliced green onions and chopped cilantro; 1 tablespoon soy sauce; 1 1/2 tablespoons rice vinegar; 1 teaspoon sesame oil, and salt and pepper to taste. Set aside 1 hour. Stir in 1/4 cup to 1/2 cup diced pineapple.
Onions: Slice 2 medium onions into 1/8-inch rings. Heat oil for frying to 350F. Toss onions in mix of 1/2 cup cornstarch, 1/2 cup flour and 1 tablespoon Emeril's Essence Creole Seasoning. Fry in batches, 2 minutes. Salt and pepper to taste.
Recipe notes: Kalua is a Hawaiian cooking method that uses an imu, a type of underground oven. It can also refer to slow-cooked foods. Emeril's Tchoup Chop is at Loews Royal Pacific Resort at Universal Orlando, 6300 Hollywood Way (407-503-2467, emerilsrestaurants.com).
Send restaurant recipe requests to Food Editor Heather McPherson, Thought You'd Never Ask, 633 N. Orange Ave., Orlando, FL 32801 or email firstname.lastname@example.org.