Pulled Pork Salad with Grilled Vegetables

Directions:

To Smoke the Pork:

1. Mix spices together in a small bowl.
2. Season pork with spice mixture.
3. Let stand at room temperature for 30 minutes.
4. Prep the grill for indirect grilling.
   1. Remove cooking grates.
   2. Preheat grill on high, but turn one burner off.
   3. Using heat resistant gloves and tongs, carefully place disposable aluminum foil pan over on burner, adding 1 handful of drained chips.
   4. Using heat resistant gloves and tongs, carefully replace grates.
   5. After chips begin smoking, adjust heat to 350℉.
5. Lightly oil grill grate.
6. Grill pork with indirect heat, with the lid closed, for 45 minutes.
7. Add remaining drained chips to box and grill for 45 minutes more.
8. Wrap pork in heavy-duty aluminum foil.
9. Grill over indirect heat, with lid closed, about 1-1/2 hours more.
10. Unwrap pork and continue grilling until tender and spice coating is crusty, about 30 minutes.
11. Transfer to a carving board and let rest for 20 to 30 minutes.
12. While pork is resting, grill the vegetables.
13. Using a knife and your fingers, pull the pork into shreds, discarding excess fat.
14. Transfer to a bowl and let cool.

To Grill the Vegetables:

1. Prepare grill for direct cooking over medium-high heat, about 450℉.
2. Brush grill grates clean.
3. Lightly oil zucchini halves and onion slices.
4. Place onion slices, zucchini and corn on grill and close grill lid.
5. Grill onion slices, turning once, until seared with grid marks and crisp-tender, about 5 minutes; transfer to bowl.
6. Grill zucchini, turning once, until just tender, 6 to 8 minutes.
7. Add grilled zucchini to the bowl.
8. Grill corn, turning occasionally, until kernels are lightly browned in spots, 10 to 12 minutes.
9. Add grilled corn to bowl.
10. Let vegetables cool.
11. Chop zucchini and onion into bite-sized pieces, cut kernels from corn, and return vegetables to bowl.
12. Season with salt and pepper.

To Make Dressing:

1. Add all the ingredients in the blender until smooth and thickened.

To Finish the Meal:

1. In a large nonstick skillet, reheat shredded pork if necessary.
   Note: To warm, use medium heat for 3 - 5 minutes, stirring often.
2. Mix lettuce, cherry tomatoes, cucumber, radishes, zucchini mixture with corn and onions, and 2/3 cup of prepared dressing in a large bowl.
3. Divide salad among 6 salad bowls and top each with equal amounts of warm pork.
4. Sprinkle with peanuts and serve with remaining dressing passed on the side.
5. Serve and enjoy.