Pulled Pork Barbecue

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I should have listened to all those comments and my instinct!! I thought the mustard was SO OVERPOWERING...

I thought the pork without the sauce was phenomenol. I never had such tender roast pork before. Putting it in the oven for 6 hours definitely paid off.

I don't think the mustard bothered everyone who was eating it. My sister mentioned the strong mustard taste. But her kids thought it was mmmm.mmm delicious. They weren't bothered by it.

I would have given this two or three stars. Because I was really bothered by the strong mustard taste. But because no one else seemed to be really bothered by it, they in fact thought it was really good, I will give this four stars instead.

Word of advice. Try dipping some of the roasted meat in the barbeque sauce before pouring the sauce all over the meat...just to see how you like it with the sauce. It's strong and very mustard-y!

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This recipe makes my husbands eyes roll back in his head. I hated pork butt until I tried this. I LOVE IT!!! Thank you Tyler Florence!

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Made this for my daughter's family birthday party. Great! I made it the day before and I think that the flavors mellowed nicely overnight (seemed a little vinegar-y right out of the oven. Reheated well.

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The extremely tender and very very tasty. We didn't care too much for the sauce so we omit this part and just buy our favorite bbq sauce from the store. The cole slaw is delish as well.

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I read through comments and realize that everyone needs to understand it needs to be cooked in the STOVE! So good, so perfect. I have also cooked it in the slow cooker! I thought this recipe was amazing...I was a hit at home. I baked it at 240 degrees for the first 3 hours and then 300 for the next 3.5 hours. We were able to eat this for dinner and lunch for a few days and it was so good. I would like to add, when we re-heated it the next night I toasted a whole wheat bun and put sour cream (reduced fat or fat free on it. With the bbq pork and the sour cream it was so good! The coleslaw recipe was a hit. I have made it to take for lunch this whole week too!

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This was about the WORST recipe I have ever tried. Way too much salt in the rub. Dry heat made everything burn even at low heat, and had to throw away the sauce after my husband gagged. Do you ever test your recipes? I wouldn't even give it one star.

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This was edible - barely. The mustard was SO overpowering. I don't even know how you could save this. We had to throw out all of the meat because it was too disgusting to eat. Slowcooking pork in storebought bbq sauce would have been far more delicious and way easier.

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This particular recipe is more of a carolina bbq than texas bbq, meaning its going to have lots of the carolina flavors of mustard in vinegar and very little sweetness. I have loved carolina bbq all my life and found this sauce (and the whole recipe to be awesome! If you are not a huge fan of the two mentioned ingredients, i suggest that you use a store bought sause of your liking or that you play around with the ingredients a bit because mustard especially is predominant in this sauce. Although if you are like myself and like that tangy kick mustard gives then don't change a thing! You'll love this recipe as much as my family and i did!

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After making this the first time less than 2 weeks ago I have made it 3 more times and have an 11 lb pork shoulder to do tomorrow. We LOVE this recipe exactly as written. It is ridiculously moist, ridiculously tasty, ridiculously easy and not to mention such an affordable cut of meat! TRY IT!!!

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The rub was great. The sauce has a rediculous amount of mustard. I only used 1/2 C because I was concerned about that, and it is still too overpowering. I am cooking it right now and I keep adding more and more ketchup and other ingredients trying to get rid of the strong mustard flavor. It now has bourbon in it!