Type what you have

Ingredients

• ✓ bread-and-butter pickle
• pork shoulder
• salt
• black pepper
• olive oil
• water
• barbecue sauce
• russet potato
• cheddar cheese curd
• aluminum foil
• slow cooker liner

Instructions

1. 1 Preheat the grill to medium-high heat.
2. 2 Season the pork on all sides with salt and pepper.
3. 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.
4. 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.
5. 5 Pull the pork apart using two forks until it is shredded and keep warm.
6. 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.
7. 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.
8. 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.
9. 9 Serve the pulled pork over top of the potato wedges, cheese curds and diced pickles.

By Reynolds KitchensR

Ingredients

• ✓ bread-and-butter pickle
• tortilla chip
• cheddar cheese
• pork
• barbecue sauce
• red onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread tortilla chips across the bottom of a sheet pan. Sprinkle with Cheddar cheese. Spread pulled pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

By Chef Mo

Ingredients

• ✓ bread-and-butter pickle
• egg
• mayonnaise
• honey mustard
• black pepper
• paprika

Instructions

1. 1 Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
2. 2 Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.

By Kimberly

Ingredients

• ✓ bread-and-butter pickle
• tarragon
• white wine vinegar
• mayonnaise
• dill pickle
• caper
• green onion
• parsley
• anchovy paste
• mustard
• paprika
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Crumble tarragon into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Transfer to a bowl to cool, about 10 minutes.
2. 2 Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, and salt into tarragon mixture. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ bread-and-butter pickle
• elbow macaroni
• mayonnaise
• sour cream
• carrot
• celery
• cheddar cheese
• green bell pepper
• red onion
• banana pepper
• salad seasoning mix
• mustard
• salt
• white sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta; cool for about 10 minutes.
2. 2 Combine mayonnaise, sour cream, carrot, celery, Cheddar cheese, bell pepper, pickles, onion, banana peppers, salad seasoning, mustard, salt, and sugar in a large bowl; add macaroni and toss to coat. Chill salad before serving.

By Gina S