Combine the mustard, oil, garlic and rosemary. Coat the meat with the marinade, cover and marinate for approx. 1 hr. Season the meat, place on a baking tray lined with baking paper. Insert the meat thermometer in the thickest part.
To roast in the oven
Approx. 5 hrs. in the centre of an oven preheated to 120°C (the core temperature of the meat should be 90°C). Remove the meat, pull apart using two forks.
Combine the lemon juice, balsamic and oil in a bowl, add the pulled pork, mix. Mix in the diced pear and all the other ingredients up to and including the pepper. Toast the bread slices on both sides in a frying pan, top with the pulled pork.