Pulled Pork Salad with Grilled Vegetables

Ingredients

• 1 boneless pork shoulder roast, about 3 1/2 pounds
• 1 tablespoon chili powder
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon dry mustard
• 1 teaspoon freshly ground black pepper
• 2 large handfuls hickory or apple wood chips, soaked in water for at least 30 minutes
• 2 medium zucchini, halved lengthwise
• 1 sweet onion, cut in 1/2-inch rounds
• Vegetable oil, for brushing
• 2 ears corn, husked
• 3/4 cup vegetable oil
• 1/4 cup cider vinegar
• 3 tablespoons coarse mustard
• 3 tablespoons honey
• 1 tablespoon light brown sugar
• 1 garlic clove, crushed under a knife and peeled
• 1/2 teaspoon hot red pepper sauce
• 1/4 teaspoon kosher salt
• 1 1/2 heads iceberg lettuce, torn into bite-sized pieces
• 1 pint grape or cherry tomatoes, halved
• 1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
• 3 radishes, thinly sliced
• 1/2 cup coarsely crushed honey roasted peanuts

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