Slow-Cooker Cubano Sandwiches

• 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

1. 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.
2. Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.
3. 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.

pork tenderloin, stoneground mustard, pepper, ham steak, dill pickles, swiss cheese, buns

Taken from www.tasteofhome.com/recipes/slow-cooker-cubano-sandwiches/ (may not work)