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.