Pulled Pork Salad with Grilled Vegetables

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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

Grilled Vegetables:

2 medium zucchini, halved lengthwise

1 sweet onion, cut in 1/2-inch rounds

Vegetable oil, for brushing

2 ears corn, husked

Honey Mustard Dressing:

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

Salad:

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