Pierce pork with a fork a few times around; rub in the olive oil and sprinkle all over with sea salt.  Place in slow cooker for 6 hours; remove and shred.  Place back into slow cooker for 1 hour.

While it cooks an additional hour, prepare rice as directed on package. Allow peas to thaw and cut pineapple into smaller, bite-sized pieces.

Toss thawed peas with cooked rice.

Serve pork over rice, topped with pineapple.  (Serving size: 4 ounces pork, 1/2 cup rice, 1/2 cup peas, 1/2 cup pineapple)