Servings: 4 to 6
Total Time: 8 to 9 hours
- 3 to 4 pound bone-in pork shoulder
- 1 TBSP sichuan peppercorns
- 2 star anise
- 2 tsp garlic powder
- 2 tsp freshly grated ginger
- 2 tsp salt
- 2 green onions, thinly sliced
- FOR THE RICE:
- 1 cup jasmine rice
- 1 1/2 cups water
- Heat dry nonstick skillet over medium heat. Add the peppercorns and star anise to the pan and toast, while constantly stirring, until fragrant, about 1 minute. Transfer to a mortar & pestle or a spice grinder and grind to a powder then mix with the garlic powder, ginger, and salt.
- Rub the spice mixture all over the pork and place in a 3-quart slow cooker fat-side down. Cook on LOW for 8 to 9 hours or until pork is tender.
- When the pork has about 30 minutes left make the rice: Add the rice and water to a medium size saucepan and bring to a boil over medium-high heat. Cover pan tightly and reduce heat to low. DO NOT REMOVE THE LID! Cook on low for 10 minutes then turn off the heat and let rest 15 minutes. KEEP THE LID ON DURING THIS TIME TOO! Fluff with a fork.
- Transfer the pork to a dish, 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. Serve over the jasmine rice and garnished with the green onion.