Sandwiches cubains pulled pork, coleslaw and allspice jalapeño

The day before:
1 - Blend oregano & olive oil
2 - Cut notches in the chops & fill with minced garlic
3- Massage the meat with the marinade & place in the fridge overnight

Same day:
1 - Light the bbq using the lighting chimney, and place the briquettes on one side of the bbq. Place the largest part of the meat on the side of the fire. Stabilise the temperature at around 130°.
2 - Next, make the mop: mix the guava purée and the sugar in equal parts, and brown them over the heat. Add the mustard, orange zest and juice, salt and pepper. 
3 - Prepare the coleslaw: mix all the ingredients together and leave to marinate in a cool place until the meat has finished cooking.
4 - After cooking for 2? hours, glaze the marinade with the guava mop and leave to cook for 15 minutes. Then add more guava mop and wrap the meat. Leave the meat to cook until it reaches a core temperature of 92-93°.
5. Toast the bread for 30 seconds, brushing lightly with butter.
6. Flake the meat with a fork, claws or by hand.
7. Assemble the sandwiches: a layer of mayonnaise, the shredded meat, the coleslow, and a few slices of jalapenos.