2 lbs pork tenderloin – remove silver skin and excess fat
2 lbs boneless pork shoulder
7 tablespoons stone-ground mustard, divided
1 teaspoon ground black pepper
1 lb boneless ham or ham steak (fully cooked) cut into ½ inch cubes
1 jar (16 oz) whole baby dill pickles, undrained, sliced thick – keep juice
2 cups (8 oz) shredded Swiss cheese
8 buns, split
Rub pork with 3 tablespoons mustard, season with pepper and place in a large 5 to 6 quart slow cooker. Add ham and pickles, including the pickle juice. Cover and cook on low until tender, turning halfway through, at about 3 hours, finish cooking another 3 hours (6 hours total cooking on low).
If pork shoulder was used, skim off fat and grease before shredding.
Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook another 30 minutes or until the cheese has melted.
When ready to serve, slice buns and toast lightly in a toaster oven or broiler or grill. Spread the remaining mustard evenly over cut sides. Using a slotted spoon, top buns with meat mixture.
Prep time 30 15-20 minutes
Cook time 6 ½ hours