Make Rachael Ray's pulled pork recipe by roasting two 5-pound pork shoulders seasoned with garlic, lemon zest, salt and pepper for about 2 1/2 hours or until tender. Shred the pork using two forks, saving the juices in a bowl.
Make the seasoning for Rachael Ray's pulled pork by combining six finely chopped cloves of garlic, the zest of two lemons and salt and pepper to taste. Place the two 5-pound pork shoulders into a roasting pan, and rub the seasoning mixture into the meat, covering as much of the surface as possible. Roast one shoulder in the roasting pan and the other on a baking sheet until browned on one side at 450 degrees. After approximately 30 minutes, flip the pork shoulders, and roast for another 15 minutes. Remove from the oven, and reduce the temperature to 325 degrees.
Move the pork shoulder on the baking sheet into the roasting pan and, if desired, add 1/2 cup of white wine before covering tightly with aluminum foil and returning to the oven for another hour and 45 minutes. When tender, remove from the oven, and allow the pork shoulders to cool for a minimum of 15 minutes before shredding. Transfer the shredded pulled pork to a clean baking sheet and the juices to a large bowl where they can cool and the fat can be skimmed off and discarded.