Step 1

Preheat the grill to medium-high heat.

Step 2

Season the pork on all sides with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large frying pan and cook the pork shoulder on all sides, about 4 minutes per side until browned.

Step 4

Place the pork into a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 4 hours or low heat for 6 hours.

Step 5

Pull the pork apart using two forks until it is shredded and keep warm.

Step 6

Place a 1 1/2- to 2-feet-long sheet of Reynolds Wrap® Aluminum Foil on a table and place the potato wedges in the center of the foil.

Step 7

Drizzle on the remaining 6 tablespoons of olive oil, season with salt and pepper, and then fold up the outside of the foil to create a foil packet.

Step 8

Place packet directly on a medium-hot grill and cook for 25 to 30 minutes or until the potatoes are browned and cooked through.

Step 9

Serve the pulled pork over top of the potato wedges, cheese curds and diced pickles.