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Ingredients

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

• ✓ cheddar cheese curd
• potato nugget
• brown gravy
• ham
• swiss cheese
• cheddar cheese
• bacon
• chive
• bacon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potato nuggets on a baking sheet in an even layer.
3. 3 Bake in the preheated oven until lightly browned and crisp, about 20 minutes.
4. 4 Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
5. 5 Top with crumbled bacon and chives. Scatter cheese curds around and serve hot.

By Soup Loving Nicole