Hi guys my name is Alan Ive made your mustard sauce but what mustard do you use i used English mild must which is not dry mix all ingredients but it looks nothing like ur pic any advice pls

Hi Alan - I see you got no reply! But I also looked at the photo for that sauce (that I'm currently making) and they show so many photos, it's difficult to figure out which one is the final product! Main point is this - how did yours taste?? I used Grey Poupon mustard as only thing I had on hand after already going to the grocer…I don't think the color or consistency matters with pulled pork as we've had thick, medium and very thin (watery) sauces at many different venues and all tasted great! (if the pork is very dry, you'd want it thin!)

I followed the recipe for the best odds pulled pork sauce and it was awful. 1.5 cups of cider vinegar is way way way too much. It was so vinegary. I had to add almost a cup of honey and over a cup of brown sugar to tone it down and make it edible. Do not use recipe as is!!!!