Pretty much a spicy ham!!
Pastrami is first "corned" which is cured (yeah, yeah, yeah, the whole nitrate/pink salt thing again) then peppered (or otherwise seasoned) and smoked. You can make pretty good pastrami with a commercial corned beef brisket.
"Pastrami" pork would be similar to tasso which is cured, seasoned, smoked pork butt (usually). Tasso may be a bit over the top on seasoning compared to beef pastrami but the preparation and cooking is similar.