You are here: Home » Recipes » Mexican Pulled Pork Over Yellow Rice Mexican Pulled Pork Over Yellow Rice Recipe by Favorite Recipes Press Yield 12 servings A Southern favorite with a Southwestern flair. PrintEmail Ingredients 1 -- onion, chopped1 -- (3 1/2-pound) boneless pork shoulder roast1 -- (14 1/2-ounce) can diced tomatoes with jalapeno chiles1 -- (4-ounce) can chopped green chiles1 -- (11-ounce) can yellow whole kernel corn, drained1 teaspoon garlic powder1 teaspoon salt2 teaspoons cumin1 1/2 teaspoons dried oregano1/2 teaspoon cayenne pepper3 tablespoons tomato paste1 -- (16-ounce) package yellow saffron rice -- Sour cream and chopped fresh cilantro for garnish Instructions Combine the onion and pork in a slow cooker. Mix the tomatoes and jalapeno chiles, green chiles, corn, garlic powder, salt, cumin, oregano and cayenne pepper in a bowl. Pour over the roast. Cover and cook on High for 5 hours or until cooked through and very tender. Remove the roast to a work surface and shred with a fork. Remove 1 1/2 cups of liquid from the slow cooker and discard. Add the tomato paste to the slow cooker and stir to mix well. Cover and cook on High for 30 minutes. Return the shredded meat to the slow cooker and heat through. Cook the rice according to the package directions. Serve the pork mixture over the rice and garnish with sour cream and chopped cilantro. Recipe reprinted with permission from the Junior League of Augusta’s Par 3: Tea Time at the Masters (the Junior League of Augusta, Ga., 2005).