Ingredients
- 1 (2 pound) pork shoulder roast
- ½ teaspoon salt and pepper
- 7 tablespoons olive oil, divided
- 1 cup water
- 2 cups smoky barbeque sauce
- 4 russet potatoes, cut into wedges
- 1 cup Cheddar cheese curds
- 1 cup diced bread-and-butter pickles
- 1 sheet Reynolds Wrap® Aluminum Foil
- 1 Reynolds® Slow Cooker Liner
Why This Recipe Is A Must Try
Cooking Hints
- Make sure the fries are hot and crispy before adding the sauce and toppings to keep them from getting soggy.
- Warm the pulled pork thoroughly so it blends well with the gravy and cheese.
Step 1
Season the pork shoulder all over with salt and pepper. Heat a tablespoon of olive oil in a large frying pan over medium-high heat, then brown the pork on all sides—about 4 minutes per side—to get a nice crust. Transfer the pork to your slow cooker, pour in some water and BBQ sauce, cover, and let it cook on high for around 4 hours or on low for about 6, until the meat is tender and easy to pull apart.
Step 2
While the pork is cooking, get your grill going to medium heat. Lay a big sheet of aluminum foil on the counter and pile the potato wedges in the center. Drizzle them with the remaining olive oil, sprinkle with salt and pepper, then wrap the foil up into a packet. Place the foil packet on the grill and cook for 25 to 30 minutes, until the potatoes are soft and golden.
Step 3
Once the pork is ready, shred it with two forks. To serve, pile the pulled pork over the grilled potato wedges, then top with cheese curds and some diced pickles for a little tang. Enjoy!
