Mexican Pulled Pork Over Yellow Rice

My friend, Letty, gave me the Augusta, GA Junior League cookbook, Par 3, a few years ago.  YUM.  I've long been a devotee of Junior League cookbooks, and I think this one is my favorite so far.  The following recipe is one of many I cook on a fairly regular basis.  My two-yo daughter likes it.

1 onion, chopped
1 3.5 pound boneless pork shoulder roast (I generally use a pork loin, as it's much leaner, but it's a little tougher)
1 can Rotel
1 (4oz) can diced green chiles
1 can yellow corn, drained
1 t garlic powder
1 t salt
2 t cumin
1 1/2 t dried oregano
1/2 t cayenne pepper (I don't use quite that much)
3 T tomato paste
1 package yellow saffron rice
sour cream and chopped fresh cilantro for garnish

Combine onion and pork in slow cooker.
Mix rest of ingredients - except tomato paste and rice - and pour over roast.  Cover and cook on high for 5 hours.
Remove roast and shred with fork.  Remove 1 1/2 cups of the liquid and discard.
Add tomato paste to cooker and cook on high for 30 min.
Return meat to cooker and heat through.
Cook rice and serve with pork and garnish.