I'd give this one a 7 most likely (always a bit hard to work with a pic and not the real thing). To move it up, I'd suggest more garnish more evenly distributed. Sauce is uneven (heavy on some pieces, light on others). I'd recommend very light sauce on all just to get a sheen on the meat. Finally, I'd recommend placing the pieces with bark so that they clearly show -- judges will usually take a sample of both.
At a contest I judged last weekend the best pork box at our table had money muscle medallions in front and approx 1" square bark-bearing pieces in back. It was garnished with parsely that was well placed and "fluffed" with a dividing line between the two meat styles -- very attractive entry. Sauce was light but enough to give an added moist appearance. I'll never know, of course, but I'll bet the cook got a walk from it (taste and tenderness were super, too).