Ask your butcher to thinly slice some boneless pork shoulder for you. Call ahead, because they usually freeze the meat for a little while to make it easier to slice paper-thin. You could also do the same thing at home.
In a gallon-size zip-top bag, combine the soy, sugar, sesame oil, chili powder and garlic, and smush to combine. Add the meat and smush around so all pieces are well coated. Squeeze out the air, zip the top shut, and marinate for 15 minutes at room temperature.
In a large bowl, whisk together the mayonnaise, chili sauce, ginger, 1 tablespoon lime juice, salt and the Sambal Oelek. Taste and add more Sambal Oelek, if you like it spicy.
Grate the carrot on the largest hole of the box grater; you’ll get about 1 cup. Squeeze dry in a paper towel, then toss the carrot, cabbage and half the scallions with the dressing to combine.
Turn the KUDU Rotisserie on one end and layer slices evenly, stacking them up along the rotisserie. Use the Prongs to squeeze layers together tightly for an even cook.
Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
While the charcoal is prepping, turn the KUDU Rotisserie on one end and layer slices evenly, stacking them up along the rotisserie. Use the Prongs to squeeze layers together tightly for an even cook.
Adjust your grill height over the ember at medium-high heat. To locate medium-high heat, place your hand over the embers and find the height you can count to 4 or 5 before having to remove your hand from the flame. This is the height for high heat roughly 500+ degrees.
As the meat on the outside gets crispy, loosen the rotisserie and carefully swing it off the grill, slice off the cooked pieces of meat eventually forming an even layer. Serve those cut pieces and return the rotisserie to the fire to allow the next layer to cook, repeat as desired.
Serve the meat and slaw on the lettuce leaves or pitas and garnish with the remaining scallions.