In a small bowl combine the guajillo powder, ancho powder, Thai chili paste, Korean chili, soy sauce, ponzu, honey and veal stock. Whisk to combine and pour into a sous-vide bag, vacuum seal and sous-vide at 160 degrees for 20 minutes.
In a large roasting pot add the pork shank, score deep in a cross hatch pattern, season with the salt, black pepper, cumin and garlic flakes. Cover and roast at 300 degrees for 3hr 20 minutes.
Remove the pork shank from the oven and while still hot slowly pull the meat from the bone. Pour in the sweet chili liquid and mix to combine. Place a piece of the aged gouda on top of the bottom bread base followed by a generous amount of barbacoa pork, followed by aged gouda and topped with the last layer of bread, brush on the mayonnaise and sear to golden brown on both sides.