Cubanos and Mojo Pork - description and pics

I watched the film Chef, and then the Chef Show spin-off. In one episode, Roy Choi (accompanied by Jon Favreau and Bill Burr) makes the cubanos sandwich from the film . The core of the recipe was slow roasted pork, brined and marinated in advance. This seemed an obvious candidate for making in the Egg. So that's exactly what SWMBO and I did over the last 48 hours.

These are the recipes we followed ... roast mojo pork and cubano. The mojo pork ingredients were accurate, although I did need to a bit more water and orange juice to get the 6lb pork butt covered. Brined overnight in the fridge for 16 hours. No pics of the meat brining because ... well, that's just meat in a brine.  

The next day, at 11:00, I applied the marinade and let that set in for 2 hours. I fired up the Egg, got it to 275F and then put in the pork:

This is how it looked after an hour:

I basted at this point and for a further for 3 hours:

At this point, the pork stalled at 157F so I wrapped it in foil and parchment to get it to 170F IT, the overall cook time was 6 hours rather than the 4 hours in the recipe. When at temperature, I removed the pork butt and let it rest for 30 mins, then carved:

The cubano were assembled and heated using a hot plate:

Then sliced, professional style with a diagonal cut : 

They tasted absolutely amazing. We followed the cubano recipe as per the link above, but put in a small amount of mustard rather than slather the entire top level. SWMBO thought the small amount was good for her, I think I would have liked more. We also thought that more cheese, and a richer cheese (e.g. applewood) would be better, along with thinly sliced tomatoes. Fortunately, we have plenty of pork left, and will be doing the same over the next couple of nights.

Thanks for looking!