The hubby has always been anti-mustard. He is slowly changing his mind, there is an Ingerhoffer (original) he likes. He found one of his favorite pork dishes I cook uses dijon.
Recently we (finally) used the huge electronic pellet smoker we bought last fall. Recipe is simple, slather a pork butt or shoulder with yellow mustard and then add Montreal seasoning or at least cracked pepper and granulated garlic. with a heavy hand and cook long and slow for hours and hours.
He was kind of cautious of the amount I was using, but agreed that when it was done cooking that it basically disappeared as mustard. I considered him a pretty picky eater when we met, and he still gets things in his head to convince himself not to try stuff. So I just don't mention that my version of pulled pork uses apple cider vinegar either!