Season pork butt liberally with paprika, salt, mustard powder and ground black pepper. Let sit while oven preheats to 300°F. Wrap the pork tightly in aluminum foil and roast between 6-7 hours or until it can 1be easily pulled apart. Take out of oven and allow to cool while wrapped until it can be comfortably worked with but is not fully cooled. Shred with hands or two forks.
Place dijon mustard, pomegranate balsamic, granulated sugar, honey, and ground coriander in a pan and simmer on low until reduced by half. Let cool down fully before using. Drizzle over the roasted pulled pork.
For Sun-dried Tomato Pesto: Place sun-dried tomatoes, toasted almonds, cheese, garlic, and butter olive oil in a food processor. Slowly add the olive oil, salt to taste and serve over pulled pork. Enjoy!