Preheat and prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil. Pat the pork pieces dry with paper towels. Place the riced cauliflower in a colander and press lightly to remove excess moisture if needed.

Preheat the oven to 325°F (160°C). Pat the 1 lb pork shoulder dry with paper towels. Cut the pork into 1½–2-inch chunks (this speeds cooking and gives more surface for crisping).

In a large bowl, combine the pork chunks with 1 tablespoon avocado oil, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss thoroughly so each piece is evenly coated.

Make the pico de gallo: In a small bowl combine the diced roma tomatoes, finely diced red onion, half the chopped cilantro (about 2 tablespoons), the juice of half the lime (reserve the rest for the pork), 1/8 tsp salt and a pinch of black pepper. Stir, taste, and adjust seasoning. Set aside to let flavors meld while you cook.

Heat a 12-inch ovenproof skillet (cast-iron preferred) over medium-high heat until shimmering. Add the pork pieces in a single layer (work in two batches if needed). Sear without moving for 3–4 minutes until a deep brown crust forms, then flip and brown the other side, another 3–4 minutes. Transfer all seared pork back to the skillet.

Season the pork: In a medium bowl toss the pork pieces with 1 tsp kosher salt, 1 tsp ground cumin, and 1/4 tsp black pepper. Add 1 tablespoon of avocado oil and toss until evenly coated. Let sit 5 minutes while the pan heats.

Sear the pork: Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add the pork pieces in a single layer (work in two batches if necessary to avoid crowding). Sear without moving for 2–3 minutes to form a golden-brown crust, then turn and sear another 2 minutes. The exterior should be well browned but not burned.

Pour 1/4 cup water into the hot skillet to deglaze, scraping any browned bits from the bottom with a wooden spoon. Cover the skillet tightly with a lid or foil and transfer to the preheated oven. Braise for 55–65 minutes, until the pork is fork-tender and easily pulls apart.

Finish in oven for tender interior: Transfer seared pork pieces to the prepared baking sheet in a single layer. Place in the preheated 425°F oven for 8–10 minutes, or until a meat thermometer inserted into the largest pieces reads 145°F (63°C). Remove from oven.

While the pork braises, make the pico de gallo: finely dice the 2 roma tomatoes (about 1½ cups), the 1/4 small red onion (about 2 tablespoons), and chop the cilantro (reserve 1 tablespoon for the cauliflower rice, if desired). In a small bowl combine tomatoes, onion, and 3 tablespoons chopped cilantro. Zest half the lime, then juice the entire lime into the bowl (about 1–1½ tablespoons). Add 1/4 teaspoon kosher salt and a pinch (about 1/8 teaspoon) black pepper. Stir and set aside to let flavors marry.

Rice the cauliflower if not already riced: cut the head into florets and pulse in a food processor in short bursts until the texture of coarse rice (aim for about 4–5 cups riced).

Crisp the carnitas (optional but recommended): To get the classic crispy edges, return the baked pork to the hot skillet over medium-high heat with the remaining 1 tablespoon avocado oil. Add the reserved lime juice (from half a lime) and cook, shaking the pan or stirring, for 3–5 minutes until edges are browned and slightly crisp. Taste and add a pinch more salt if needed. Remove from heat and let rest 3 minutes. Gently toss or lightly shred some pieces with two forks to create carnitas-like bits.

Roast the cauliflower rice: While the pork finishes, spread the riced cauliflower on the lined baking sheet (you can use the same sheet after pork is removed) and toss with 1/2 tsp kosher salt, a pinch of black pepper, and 1 tablespoon avocado oil if any remains (if oil has been used up, use a quick spray of oil or a light brush). Roast in the 425°F oven for 10–12 minutes, stirring once halfway through, until tender with lightly browned edges. If you prefer, you may pan-sauté the cauliflower in a skillet over medium-high heat for 6–8 minutes until tender and slightly caramelized.

When the pork is done braising and tender, remove the skillet from the oven. Use two forks (or tongs and a fork) to shred/pull the pork into bite-sized pieces directly in the skillet, leaving any cooking juices in the pan. Increase oven temperature to 425°F (220°C).

Assemble and garnish: Divide the roasted cauliflower rice among 3 plates (see serving note). Top each with the pan-seared pork carnitas. Spoon pico de gallo over the pork and sprinkle the remaining chopped cilantro on top. Serve with lime wedges.

Return the shredded pork to the stovetop over medium-high heat (or place skillet back on the burner). Add the remaining 1 tablespoon avocado oil. Spread the pork into an even layer and allow it to sear without stirring for 2–3 minutes so edges crisp. Toss/shred and let crisp another 2–3 minutes until you have a mix of tender and crispy pieces. Season with an additional 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.

Serving and storage: Serve immediately. Leftovers: store pork and cauliflower separately in airtight containers in the refrigerator for up to 3 days. Reheat pork briefly in a hot skillet to re-crisp edges.

While finishing the pork, roast the cauliflower rice. Spread the riced cauliflower in a single layer on a rimmed baking sheet, toss with 1 tablespoon avocado oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped cilantro (reserve the rest for garnish). Roast in the hot 425°F oven for 10–12 minutes, stirring once halfway, until the rice is tender and has a few golden-brown spots. If you prefer stove-top, sauté in a large nonstick skillet over medium-high heat for 6–8 minutes instead.

To serve: divide the roasted cauliflower rice among 3 plates (about 1 cup each). Top each with approximately 5–6 ounces shredded pork carnitas (about one-third of the pork). Spoon 2 tablespoons of pico de gallo over each portion and garnish with remaining cilantro and a lime wedge if desired.

Storage: Refrigerate leftovers in separate airtight containers (pork and cauliflower) for up to 3–4 days. Reheat pork in a skillet over medium heat to re-crisp; reheat cauliflower gently in a skillet or microwave.