Preheat oven to 350 degrees F and grease an 8x8 baking dish.
If your cauliflower isn't riced, quarter the head of cauliflower and remove the stems. Grate the florets with a box grater, or place the florets in a food processor and process into small crumbles that resemble rice.
Heat coconut oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for 5 minutes.
Add cauliflower rice and sauté until tender, about 5 minutes.
Turn off heat and add in pulled pork. Stir together.
Transfer the cauliflower and pulled pork mixture into the prepared baking dish.
In a separate bowl, whisk together salsa verde, coconut milk, nutritional yeast, tapioca starch, eggs, cumin, salt, and pepper.
Pour over the cauliflower rice and mix well.
Bake for 1 hour.
Remove from oven and let it cool with 10 minutes.
If using, top with jalapeño peppers, avocado slices, and/or cilantro before serving.