Preheat oven to 375 degrees F (190 degrees C).
Score the skin of the Pork Shoulder (1/2) into 1-inch squares, seasoning with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
Place in a roasting or cast iron pan, add Water (2 cup), and braise in a preheated oven at 375 degrees F (190 degrees C) for 2-3 hours, or until very tender.
Move to a shallow dish. Remove and discard the bones.
Remove the skin and shred the meat with two forks.
For the BBQ-hoisin sauce, mix Hoisin Sauce (1/3 cup), Light Soy Sauce (1/3 cup), Ketchup (1/3 cup), Chili Sauce (1 tablespoon), Honey (1 tablespoon), Chinese Five Spice Powder (1 teaspoon), Dry Mustard (1 teaspoon), Garlic Paste (1 teaspoon), Fresh Ginger (1/2 teaspoon) and Toasted Sesame Oil (1/2 teaspoon).
Mix the BBQ hoisin sauce with the shredded meat and the chopped chicharrones.
Slice the Ciabatta Bread (1 loaf) large enough to make 4 portions, horizontally in two halves.
Cover bread with Romaine Heart (1 package).
Top with the shredded pork.
Slice Onion (1/2), Scallion (3), Red Chili Pepper (1/2), add Fresh Cilantro (1 tablespoon) and Salt (to taste), and mix and arrange evenly over the shredded pork.
Drizzle generously with Thai® Sweet Chili Sauce (to taste).
Cut into sandwich size portions. Serve and enjoy!