Start by gathering your pork shoulder. Season it with a mix of salt, black pepper, garlic powder, onion powder, and smoked paprika. These spices create a complex flavor profile.

Whether using a slow cooker or an oven, cook it low and slow until it’s shreddable. Typically, this takes around 8 hours on low in a slow cooker or about 4 hours at 300°F in the oven. Once it’s done, let it rest before shredding with two forks. Don't forget to save some of the juices for a moister bite.

For a healthier base, I recommend using cauliflower rice. It’s surprisingly easy to make. Just pulse cauliflower florets in a food processor until they resemble rice.

Sauté with a bit of olive oil and minced garlic over medium heat until it’s tender, about 5–7 minutes. Season lightly with salt. If you prefer traditional rice, go ahead, but this swap adds a nutritious touch.

Now, it’s time to chop those colorful vegetables! Dicing the Roma tomatoes, green bell pepper, and red onion takes just a few minutes.

Be generous with the fresh cilantro—it adds a beautiful burst of flavor. Avocados can be chopped just before serving to keep them green and fresh. Layering your fresh ingredients is the fun part; feel free to get creative.

Start with a generous scoop of cauliflower rice (or your choice of rice) as your base. Next, pile on the pulled pork, allowing it to cascade across the rice. Then, add the chopped veggies: tomatoes, bell peppers, and onions.

Don’t be shy about that roasted corn—it's the secret weapon here. Finally, top with the creamy avocado, pickled jalapeños, and a sprinkle of sunflower seeds for an extra crunch.

Drizzle your avocado lime dressing over the entire bowl. This adds a creamy richness that ties everything together. Finally, sprinkle some crumbled goat cheese or feta on top, and if you’re feeling adventurous, garnish with extra cilantro and lime wedges.