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Categories:Viewed: 24 - Published at: 7 years ago
Ingredients
- 2 pounds pork tenderloin
- 7 tablespoons stone-ground mustard, divided
- 1 teaspoon pepper, freshly ground
- 1 pound fully cooked boneless ham steak, 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
Method
- Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours.
- 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 immediately.
