01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
02 - Combine the cooked pulled pork with barbecue sauce in a mixing bowl until evenly coated.
03 - Whisk together all-purpose flour, baking powder, baking soda, salt, smoked paprika, and ground black pepper in a large bowl.
04 - In a separate bowl, beat eggs, then incorporate buttermilk and vegetable oil until smooth.
05 - Add wet ingredients to the bowl with dry ingredients, stir gently until just combined; avoid overmixing.
06 - Fold in shredded cheddar cheese and finely chopped dill pickles into the batter.
07 - Fill each muffin cup halfway with batter. Place a heaping tablespoon of pulled pork mixture in the center of each and cover with the remaining batter, ensuring pork is enclosed.
08 - Sprinkle muffin tops with additional cheddar cheese and sliced pickles if desired.
09 - Bake muffins for 22 to 25 minutes, or until golden brown and a toothpick inserted into the edge comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes; then transfer to a wire rack to cool further. Serve warm or at room temperature.