Kalua pork: Stab the pork with a trip of a knife. Rub sea salt all over the pork evenly. Insert the garlic into 4 different stabs (2 on each side). Place in the slow cooker and add water. Cook on low about 8-10 hours. Remove from crock pot, when done. Shred pork with two forks and discard liquid, reserving a little as needed to keep pork moist.
Lomi lomi tomatoes: Combine all the ingredients and chill thoroughly.
Hollandaise sauce: Add butter, olive oil, and egg yolks in a double boiler pot over medium low heat. Continuously whisking until you get a thick, yellow sauce.
Add in lemon juice, water, and salt while continue whisking until it simmers. Remove from the heat and add sour cream. Mix well and set aside.
Poached eggs: Add enough water to the pot and vinegar. Bring to boiling. Crack eggs, one at a time, into water; simmer approx. 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
Biscuit waffle: Using your waffle maker, bake the biscuit dough and cook according to the directions.
To assemble: Place waffle on a plate. Add kalua pork, lomi lomi tomatoes, poached egg, and drizzle with hollandaise sauce.