BBQ Pork sandwiches, smashed red potatoes and french cut green beans

Smashed Red Potatoes
(this was taken from Americas Test Kitchen)

*Note I used thyme from a jar and I really couldn't taste it....So I think this time I'll try crushing it)

INGREDIENTS

• 2pounds small Red Bliss potatoes (about 18), scrubbed (see note)
• 6tablespoons extra-virgin olive oil
• 1teaspoon chopped fresh thyme leaves
•  Kosher salt and ground black pepper

INSTRUCTIONS

• 1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
• 2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
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  BBQ Pork
  
  Pork Boston Butt
  1 1/2 Bottles of bbq sauce
  1/3 cup of coke
  1/2 cup of water
  
  Put the Pork in the crockpot. In a bowl mix 1 bottle of bbq sauce, with 1/3 cup of coke. Pour it over the pork. Add 1/2 cup of water. Cook for 11 hours on low. Half way through cooking add the other 1/2 bottle. Shred and eat on bread.