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Cut roast into quarters and place on slow cooker. In a bowl, stir together garlic, barbecue sauce and ketchup. When well blended, fold in pickles and their juice. Pour over meat. Cover and cook on low 8-9 hours, or until meat begins to fall apart. Remove the pickles and discard them. Lift the meat out onto a platter and shred by pulling it apart with 2 forks. Return meat to sauce and heat thoroughly on low about 1 hour. Serve in sandwich rolls.
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