Grind the sichuan peppercorns and star anise in a mortar & pestle or a spice grinder and grind into a powder.
Mix the ground peppercorn and star anise with the garlic powder, ground ginger, salt, and peanut oil.
Rub the spice mixture all over the pork shoulder.
Heat a large saute pan over medium-high heat.
When the pan is hot, sear the pork until well browned on all sides, about 3 minutes per side.
Transfer the seared pork to a large slow cooker, fat-side up, and set aside.
Keep the saute pan over medium-high heat and add the sliced onion to the pan then cook the onions, stirring occasionally, until softened, about 3 minutes.
Add the soy sauce to the pan then use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Transfer the contents of the pan into the slow cooker over the pork.
Place the lid on the slow cooker and cook, on LOW heat, for about 8 hours or until pork is tender.
RICE:
Stir the rice, water, and salt together in a medium-size saucepan and bring to a boil over medium-high heat.
Cover the pan and reduce heat to low then simmer the rice, keeping the lid on the entire time, for 10 minutes.
Turn off the heat and let the rice sit, still keeping the lid on, for 20 minutes.
SERVING:
Transfer the pork to a plate then discard the bone and shred the pork using two forks.
Return the shredded pork to the slow cooker and stir to combine with any liquid in the slow cooker.
Fluff the rice with a fork then serve with the pulled pork and sliced green onion.
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