Cubano sandwiches with smoked mojo pork, for a food truck

Marinate the pork shoulders in mojo for 24 hours.

Smoke the marinated shoulders on a hot grill set up as a smoker.

Baste the shoulders in mojo as they finish smoking; pull them off, vacuum-seal and chill in an ice bath so they are ready to slice.

Cut the bread down to size; butter the bread and slather with mustard.

Slice the pork.

Assemble: pork, about two slices of ham, pickles, then two slices of cheese to insulate the bread from the pickles, then a generous slather of mustard.

Brush the outside with butter and grill the sandwich.

To portion mustard quickly, dunk the whole blade and wipe both sides.