Every fall, I look for a dish that feels like a harvest celebration and still honors slow-smoked barbecue. Pumpkin Pulled Pork is that dish. Pulled pork has always been about patience and payoff: deep mahogany bark, juicy strands that melt as you eat, and the perfume of hickory smoke that clings to every bite. Tucking those flavors inside a pumpkin adds a gentle autumn sweetness and a hint of roasted nuttiness that plays beautifully with spice and smoke. The pumpkin becomes more than a vessel; it soaks up savory juices, turns tender and spoonable around the edges, and brings warm color to the table. That balance of sweet, smoky, and lightly caramelized notes is what makes this recipe special. Seasoning the shoulder with mustard, dark brown sugar, and Revolution Barbecue Kansas City BBQ Rub creates a classic barbecue profile with a touch of fall bakery in the background. The result is rustic enough for a backyard get-together and striking enough for a holiday table. It is barbecue with a seasonal accent, bold in flavor, and made to share.