Paula Deen's recipe for pulled pork, found on FoodNetwork.com, involves dry rubbing a pork roast and braising it in liquid for four hours in a tightly covered Dutch oven. The suggested method of serving is on hamburger buns with barbecue sauce and cole slaw.
Create a dry rub spice blend by mixing together 2 tablespoons each of salt, black pepper, dark brown sugar and paprika and 1/2 tablespoon of cayenne pepper. Liberally apply the dry rub to a 4-pound pork shoulder roast, pressing the rub into the meat. Place the roast in an appropriately-sized container and cover, refrigerating for at least two hours.
After at least two hours, remove it from the refrigerator and preheat the oven to 325 degrees Fahrenheit. Pour 2 cups of apple juice, 1 cup of apple cider vinegar, 2 tablespoons of Worcestershire, 1/2 tablespoon of liquid smoke and 1/2 tablespoon of dry garlic powder into a large Dutch oven or heavy oven-safe pot. Place the pork shoulder roast into the Dutch oven, cover tightly with aluminum foil and then cover with the lid. Bake in the oven for four hours, checking on the roast every hour to reapply cooking liquid to the exposed areas of the roast.
Once the pork is fork tender and shreds apart easily, remove it from the oven and let it cool until is safe to touch. Use a fork or tongs to shred the pork into small pieces before serving.