Drizzle the olive oil into the slow cooker. Place the pork inside and pour the salsa verde on top.
Cover and cook on high for one hour, and then reduce heat to low and cook for 4-5 hours.
When the pork is almost done cooking, cook the rice. Bring two cups of water to a boil, add a teaspoon of olive oil, and bring to a boil. Reduce heat to a simmer and cook until fluffy, about 30 minutes.
Add the frozen corn kernels and the seasoned salt to the rice. Stir and cook until heated through.
Add a handful of fresh cilantro leaves and stir.
To serve, place the rice on the plate, top with pork and some of the sauce from the slow cooker, and top with more fresh cilantro leaves.