Place the pork, onion, garlic, salsa, canned chilis, coconut milk, lime juice, cumin, and sea salt in a slow cooker. Cook on high for 3 hours or on low for 6 hours.
Shred the pork with a fork, stir in the beans, and let cook for 30 more minutes, until the beans are heated through.
After you add the beans, cook the rice on the stovetop according to package instructions.
Serve the chili over the white rice and garnish with the cilantro, jalapenos, sour cream, and sliced limes.