Preheat the oven to 350°F (175°C) with the rack in the middle position. Line a baking pan with tinfoil or parchment paper to make cleanup easier. Place a wire rack on top of the baking pan and spray it with avocado non-stick cooking spray.

In a small bowl, whisk together the soy sauce, monk fruit sweetener, sesame oil, rice vinegar, minced garlic, and minced ginger to make the sauce.

Place the trimmed pork shoulder pieces on the wire rack.

Brush or spoon the sauce generously over the pork pieces, ensuring they are evenly coated. Sprinkle Chinese five-spice powder over the sauce-coated pork pieces.

Bake the pork in the preheated oven for 40 to 45 minutes or until cooked through, with an internal temperature of 145°F (63°C) for medium doneness. Alternatively, you can grill the pork on a barbecue if preferred.

Once cooked, remove the pork from the oven or grill and let it rest for 15 minutes before slicing.

Garnish the sliced pork with fresh cilantro or scallions. Serve with cauliflower rice or your choice of side dishes.