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
What Makes This Recipe So Great
Tips For Better Flavor
- Keep the fries hot and crispy by baking or frying them just before serving.
- Warm the gravy slightly before pouring it over the fries to avoid cooling down the dish.
Step 1
Season the pork shoulder all over with salt and pepper. Heat a tablespoon of olive oil in a large pan over medium-high heat, then brown the pork on all sides, about 4 minutes each, until it’s nicely caramelized. Transfer the pork to your slow cooker, add some water and BBQ sauce, then cook it on high for about 4 hours or on low for 6 hours until it’s tender and easy to shred.
Step 2
While the pork is cooking, get your grill going to medium-high. Lay out a big sheet of foil and pile the potato wedges in the center. Drizzle with the remaining olive oil, sprinkle with salt and pepper, then fold the foil up into a sealed packet. Place this packet right on the grill and let the potatoes cook for 25 to 30 minutes, or until they’re golden and soft when poked with a fork.
Step 3
Once the pork is done, shred it with two forks and keep it warm. To serve, pile the pulled pork on top of the grilled potato wedges, then add cheese curds and scatter some diced pickles over everything. Enjoy!
