Pulled Pork Sandwich w/ Carolina Mustard Sauce

Before the storm of change was blowing, we decided to try this tasty little number from Cooks Illustrated. Ashley did the brining of the Boston Butt Roast, taking into account that I would be home the 2 hrs after starting it, and I took over from there after my overnight shift. The article talks about acheiving a good "bark" on the pork and the best method they came up with was a combination of wet and dry rubs. The wet was mustard-based and the dry was paprika/ground black pepper and some other goodies that I can't recall because I can't find the recipe right now. I slathered on the wet and then dusted with the dry. One of the things I learned from doing this is that meat needs to stay at 200 degrees for 1 hour in order to breakdown the fatty tissue and have a "nice" tender meat. They devised a method in the oven to try to replicate true BBQ. I tossed it in at 325 (I think) for 4 hrs covered in foil to trap in the moisture and promote juiciness. (Anytime I write a phrase like "Promotes..." I can only think of things like toothpaste commercials.) Anyway, the second phase is to cook at same temp for another 2 hrs uncovered, to work on the ever crucial "bark" element of the roast. After the full 6 hrs, due to our oven's subpar abilities, the meat had only just gotten to 200. Since it was far later than we had planned and I needed to sleep soon we decided to just go with what we had, regardless of tenderness. I prepared the Carolina Mustard sauce as the roast sat tented in foil for 20 mins. Mainly a mixture of mustard, brown sugar ("how come you taste so good now?!") worcestershire sauce and vinegar. Before adding it to the newly pulled pork we decided to double the brown sugar amount and I still think it could've had more in it. I tossed the PP in 1 cup of the sauce and served the remaining sauce as a side, which we summarily dumped all over our sandwiches! Keith and I thought they were really tasty but Ashley, having watched me pull the pork and seeing all the fat, didn't have such fond feelings and left the rest for Keith and I to take as leftovers. I'd like to try this again, using real BBQ techniques and maintaining the proper temperature for an hour, once it's warm again. The taste was great and it's a nice little recipe to have in your grilling arsenal.