Light a chimney of lump charcoal in the firebox of the Yoder Smokers Loaded Wichita Offset Smoker. When the coals are hot, dump them in the back half of the fire box. Add a couple of splits of kiln dried wood (we used pecan and cherry). Add another split of wood to the front side of the fire box, far enough away from the fire to prevent it from igniting. Stabilize the temperature of the grill at 275ºF. When the temperature begins to dip, roll the log from the front of the fire box over onto the fire and replace with another log in the front. Repeat this process of adding more wood as needed to maintain the temperature.
After trimming your pork butt, spread a thin layer over of Sriracha hot sauce all over the pork. Season the pork with the Meat Church Honey Hog BBQ Rub, then the Plowboys BBQ Yardbird Rub.
Smoke the pork butt on the Yoder until a dark red mahogany bark is formed on the surface, about 5 hours. Remove the pork from the smoker.
Place the pork on top of two sheets of heavy-duty foil. Pour 1/2 cup Smoke on Wheels Pork Marinade over the pork and wrap tightly in the two sheet of foil. Return the wrapped pork butt to the smoker. Continue cooking until the blade bone can be easily removed from the roast and the internal temperature has surpassed 205ºF in the deepest part of the roast. Remove from the smoker.
Shred the pork by hand, tossing the shredded meat in the juices contained in the foil.
To make the sushi rice, first rinse the rice in a bowl, straining and rinsing with fresh water until the water runs clear. Place the rice and water in a small pot and bring to a simmer over medium-high heat. When the water begins to simmer, turn to low heat, cover and cook for 15 minutes. Turn off the heat. Let sit 10 minutes. Transfer the rice to a large mixing bowl.
Combine the ingredients for the seasoned vinegar in a small clean pan. Warm just until the sugar is melted. Pour the seasoned vinegar over the cooked rice and mix with a wooden spoon or spatula to coat the rice. Cover and let rice cool to room temperature.
Combine all ingredients for the slaw in a mixing bowl and mix well. Cover and store in the refrigerator until ready to use.
For the sauce, combine the kewpie mayo and Kim’s Spicy Teriyaki Sauce and whisk to combine. Transfer to a squeeze bottle and store in the refrigerator.
To assemble the sushi rolls, lay out a sheet of nori (4” x 7”). Place a ball of sushi rice on the nori and gently press out into an even thin layer, covering the entire sheet of nori. Place a small log of pulled pork in the center of the rice (horizontal), or flip the rice and nori and place the pork on the nori (depending if you want the rice or nori on the outside of the roll). Using plastic wrap and or a bamboo sushi mat, roll the rice and nori around the pork, forming the roll. Press tightly to secure. Slice the roll into 6 pieces.
Top the sushi rolls with the slaw and a drizzle of the sauce to serve.