2 pounds pork tenderloin
7 tablespoons stone-ground mustard, divided
1 teaspoon pepper
1 pound fully cooked boneless ham steak, or left over gammon cut into 1/2-inch cubes
1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick
2 cups shredded swiss cheese
8 submarine buns, split
1. Rub pork with 3 tablespoons mustard, season with pepper and place in a slow cooker, add ham (gsmmon) and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours.
2. Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes. When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve with cold slaw and chips (fries).