Clean and tie the pork leg outside muscle.

Prepare Pastrami Brine by combining water, salt, brown sugar, salt cure, black pepper, pickling spices, and garlic smashed.

Inject the pork with 8 oz of Pastrami Brine using a meat syringe.

Cure the pork for 5-7 days in the brine in a non-reactive container.

After curing, transfer the pork to a container of water and let it soak overnight to remove excess salinity.

Remove the pork from the water, dry it off, and let it sit at room temperature for one hour to air dry and temper.

Preheat smoker to 250°F and add cherry wood chunks or soaked chips.

Combine all Pastrami Rub ingredients (kosher salt, coriander, black pepper butcher-grind, sweet paprika, granulated garlic, onion powder, Colman's Mustard Powder, and light brown sugar).

Season the brined pork with the Pastrami Rub and let it sit for 15 minutes.

Place the pork in the smoker and cook low and slow, adding wood as needed, for about 2 1/2 hours or until the internal temperature reaches 145°F.

Remove the pork from the smoker and let it rest for 30 minutes before slicing.

Combine all Sweet and Spicy Mustard BBQ Sauce ingredients (yellow mustard, granulated sugar, light brown sugar, apple cider vinegar, ketchup, worcestershire sauce, onion powder, granulated garlic, Frank's(R) RedHot(R) Original Cayenne Pepper Sauce, and black pepper) in a nonreactive container and whisk.

Store the BBQ sauce in an airtight container in the refrigerator until ready to use.

Assemble the Cubano sandwich: Slice smoked pork pastrami and roasted pork loin, and layer with swiss cheese, pickles, and sweet and spicy mustard BBQ sauce on Cuban bread.

Press and grill the sandwich until golden brown and the cheese is melted.