Slice off about 1-inch from the ends of the bread loaves and discard or save for breadcrumbs.

Cut each loaf in half to make 4 rectangular loaves.

Split each loaf in half lengthwise.

Spread the inside of each bread half with 1/2-tablespoon mustard.

Layer 1/4 of the ham onto the bottom halves of the bread.

Arrange pickle slices on top of the ham.

Add 1/4 of the pulled pork on top of the pickles.

Top with 1/4 of the Swiss cheese.

Cover with the top halves of the bread.

Press the sandwiches together firmly with your hands.

Place a baking sheet in the oven and preheat to 250 degrees F.

Melt 1 tablespoon butter in a large cast-iron skillet over medium-low heat.

Place 2 sandwiches in the skillet and top with another cast-iron skillet to weigh them down.

Cook until golden brown and hot, about 6 minutes per side.

Turn the sandwiches and weigh them down again.

Transfer to the oven to keep warm.

Repeat with the remaining sandwiches and butter.

Cut the sandwiches in half crosswise and serve immediately.

Preheat the oven to 275 degrees F.

In a food processor, combine the peppercorns, garlic, and cloves and puree.

While the motor is running, drizzle in the oil until a paste is formed.

Using a rubber spatula, scrap the garlic paste into a small bowl.

Place the pork butt on a work surface and season all over generously with salt.

Rub all over with the garlic paste.

Place in an oven-safe roasting bag and close with a twist tie.

Place in a large roasting pan, and cook until tender, about 5 hours.