We’re going to cook the pork the day before. First we prep the pork, and then cook the chicken skins. Preheat oven to 375 F.
To make your roasting Sofrito sauce, combine chili pepper, onion, herbs, garlic, onion, cumin, lime juice, olive oil, salt, and Swerve in a blender.
Blend until smooth, about 2 minutes.
Pour chicken stock into the bottom of a Dutch oven or roasting pan. Place pork inside, and cover completely with Sofrito.
If using a Dutch oven, cover. If using a roasting pan, cover with three layers of heat-resistant plastic wrap and one layer of foil. Make sure to crimp the sides and corners tightly. Refrigerate overnight.
5 hours before serving time, preheat oven to 275F and cook pork for 4.5 hours. Allow to cool.
Cut the pork into bite-sized chunks.
Mix the pork with all the sauce it was cooked in. Adjust seasoning to taste.
Place a pound of thick cut bacon on parchment on a cookie sheet. Place another sheet of parchment on top, followed by another cookie sheet on top of that. Bake at 350 F for 25 minutes.
Remove bacon but save the parchment. Replace the bacon with chicken skins. Replace top parchment and cookie sheet. Place a weight on top bake at 350 F for 25 to 30 minutes.
Place a weight on top bake at 350 F for 25 to 30 minutes.
Chicken skins should come out crispy. If not, put them back in for 5 minutes at a time until perfect. Sprinkle with salt and set aside.
Bring water and sodium citrate to a boil in a saucepan. Add grated cheese and turn heat to medium-low. Continue to stir until it reaches the right consistency. Remove from heat.
Add the cheese sauce first, so the pork has something to stick to.
Add the pork next
Add chopped tomatoes, fresh peppers, onions, and Jalepenos.
Garnish with fresh cilantro, sour cream, lime juice, and guacamole. Enjoy!