Ingredients:

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For the Pork:

1 pound boneless, skinless pork shoulder, cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

⅛ teaspoon black pepper

1 teaspoon dried oregano

½ teaspoon cumin

¼ teaspoon dried thyme

¼ teaspoon dried oregano

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For the Pico de Gallo:

1 cup diced tomatoes

¼ cup chopped red onion

¼ cup chopped cilantro

1 jalapeño, seeded and minced (optional)

1 lime, juiced

Salt and pepper to taste

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For the Mojo Lime Dipping Sauce:

¼ cup mayonnaise

2 tablespoons lime juice

1 clove garlic, minced

¼ teaspoon salt

⅛ teaspoon black pepper

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For the Bowls:

1 cup cooked rice

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Instructions:

1. Marinate the Pork: In a bowl, combine pork, olive oil, garlic powder, onion powder, salt, pepper, oregano, cumin, and thyme. Marinate for at least 30 minutes, or up to 2 hours.

2. Grill the Pork: Preheat grill to medium-high heat. Grill the pork for 2-3 minutes per side, or until cooked through.

3. Make the Pico de Gallo: In a bowl, combine diced tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Toss to combine.

4. Make the Mojo Lime Dipping Sauce: In a small bowl, whisk together mayonnaise, lime juice, garlic, salt, and pepper.

5. Assemble the Bowls: Divide the cooked rice among bowls. Top with grilled pork, pico de gallo, and drizzle generously with the Mojo Lime Dipping Sauce.

Tips:

You can use any type of pork you like for this recipe, such as boneless, skinless pork chops.

For a spicier dip, add more jalapeño or a pinch of red pepper flakes to the Mojo Lime Sauce.

Serve the bowls with your favorite side dishes, such as black beans, plantains, or avocado.