In a 4 to 6 quart slow cooker, combine the carrot, onion, garlic, thyme, oregano, bay leaf, tomatoes, 1 teaspoon salt, ½ teaspoon pepper. Stir and add the pork and turn to coat.

Cover and cook until pork is tender enough to shred easily with a fork, on low for 7 to 8 hours or high for 5 to 6 hours.

Once pork is done, remove the pork pieces with tongs and shred with two forks. Place the shredded meat back in with the remaining sauce and stir. Cover and keep warm.

Heat 1 tablespoon of the oil in a large deep skillet over medium-high heat. Once oil is shimmering, add in half of the garlic and half of the red pepper flakes and stir until fragrant, about 30 seconds. Add in two bags of the cauliflower rice and stir well. Season generously with salt and pepper and let cook until rice is heated through. Set aside and repeat with remaining bags of cauliflower rice until they are all cooked.

Serve the cauliflower rice with the pork ragu and a side of Parmesan cheese.