For the Roast Pork:
Preheat the oven to 350° F. In a large pan, sear whole pork shoulder and move to one side. Add garlic to the pan, then onions and carrots, and cook until the vegetables are well-caramelized and the pan is deglazed. Add rosemary and thyme and season with salt and pepper. Roast in oven for 6 hours. Allow to cool completely and shred meat.
For the Pickled Eggs:
Boil eggs and peel off shells. When completely cooled, marinate them in red wine vinegar with a teaspoon of sugar and teaspoon of salt. Let set for 3 to 4 hours for quick pickle.
For the Spiced Mayonnaise:
Emulsify whole egg and canola oil to make mayonnaise. Season with salt and fold in dried chili flakes.
To Assemble and Serve:
Flash shredded pieces of Roasted Pork in the oven to heat. Toast sourdough bread and smear with Spicy Mayonnaise. Add sliced Pickled Eggs, Bibb lettuce, and tomatoes. Assemble into triple-decker sandwich.