Try this recipe for Chef Tom's unique Pulled Pork BBQ Sushi Rolls! Follow as he walks you through the steps to use an offset smoker to effortlessly prepare a Boston Butt Pork Shoulder, for the ultimate East meets West culinary experience.
WHAT YOU'LL LOVE
- Using the log-rolling method to feed the offset firebox keeps the temperature steady over a multi-hour cook without needing constant tending
- Layering two rubs over a thin Sriracha base means the sauce works as a binder and a first layer of heat, rather than the rubs sitting directly on dry pork
- Warming the seasoned vinegar just until the sugar melts, then folding it into the cooked rice, distributes the seasoning evenly without ever needing to cook the rice a second time
- Building the sauce and slaw while the pork smokes means both are ready and chilled by the time the rolls are assembled, with no last-minute prep
Pulled Pork BBQ Sushi Rolls
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
8 hours
Calories
345
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker and smokes a Boston Butt Pork Shoulder for an East meets West collision of culinary cultures, Pulled Pork BBQ Sushi Rolls!
Ingredients
- Boston Butt Pork Shoulder
- Sriracha
-
Plowboys BBQ Yardbird Rub
-
Meat Church Honey Hog BBQ Rub
-
1/2 cup Smoke on Wheels Pork Marinade
- 2 cups slaw mix
- 1/4 cup green onion
- 1/4 cup crushed pineapple, drained
-
1 tbsp Kim’s Spicy Teriyaki Sauce
- 1 tbsp Kewpie Mayonnaise
- 3 cups rice
- 3 cups water
- 3 tbsp rice vinegar
- 5 tsp sugar
-
1 tsp kosher salt
- 1/2 cup Kewpie mayo
-
1/4 cup Kim’s Spicy Teriyaki Sauce
-
Nori
For the pork:
For the slaw:
Sushi rice:
Seasoned vinegar:
For the sauce:
For the sushi roll:
Directions
- 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 275°F. 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 sheets 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 205°F 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.
Recipe Note
Recipe FAQ
Why roll a log from the front of the firebox onto the fire instead of adding fresh splits directly?
Pre-warming a log on the front side of the firebox before rolling it onto the coals means it's already partially dried out and ready to catch, helping maintain a steady 275°F without the temperature dipping while a cold, fresh log catches fire.
Why spread Sriracha over the pork before applying the two rubs?
The Sriracha acts as a binder, giving both rubs something to stick to, while also adding an initial layer of heat that builds through the rest of the smoke.
Why warm the seasoned vinegar before mixing it into the cooked rice?
Gently heating it just until the sugar dissolves means it blends into the rice evenly and quickly, rather than mixing in unevenly if the sugar were still granulated.
Why make the slaw and sauce while the pork is still smoking?
Building both components early means they're fully chilled and ready by the time the pork finishes and gets shredded, rather than needing last-minute prep once the rolls are ready to assemble.
What internal temperature should the pork butt actually reach?
This recipe smokes it until it surpasses 205°F and the blade bone pulls out easily, well above the USDA minimum of 145°F for whole-muscle pork. That higher target is what breaks down the connective tissue for pulling, not a food safety requirement — it clears the safety bar many hours before the cook is actually done.
How indoor-friendly is this recipe?
1 out of 5 — the rice, slaw, and sauce all come together easily indoors, but the multi-hour offset smoke that builds the pork's bark is difficult to replicate without an actual smoker.
Recipe Highlights
Log-rolling fire management: Keeps temperature steady without constant tending.
Sriracha-bound double rub: Adds heat and helps both seasonings stick.
Warmed seasoned vinegar: Distributes evenly into the rice in one pass.
Parallel sauce and slaw prep: Ready to use the moment the pork is shredded.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.42 oz
- per serving
- Calories
- 345
- Carbs
- 52 grams
- Protein
- 15 grams
- Fat
- 8 grams
- Sodium
- 273 milligrams
