Step 1

Pat dry pork shoulder or ribs with paper towel completely and set aside.

Step 2

In a small mixing bowl, stir well to combine oil with all the dry rub ingredients until smooth (salt, pepper, oregano, paprika, and garlic powder). Rub and spread onto pork until evenly coated.

Step 3

Spread chopped onions evenly inside a 6-quart slow cooker (or crockpot) and add water. Place pork on top of onions. If using ribs, you can stack them on top of each other.

Step 4

Cover and cook on 8-10 hours on the LOW setting or 4-6 hours on the HIGH setting until fork tender.

Step 5

Shred the pork by using two forks to pull the meat apart into small bite size and discard the bones (if using ribs).

Step 6

To crisp the shredded pork (optional), add shredded pork along with some drippings from the slow cooker into a large frying pan. Spread evenly. Heat over medium-high heat for 6-8 minutes until the juices evaporate and pork turns nicely brown and crispy.

Step 7

Garnish with scallions and serve with Cilantro Lime Rice or Pulled Pork Tacos.