Scoop the avocado into a bowl (or a large mortar). Add the shallot, garlic, cilantro, lime juice, sea salt, and pepper and use a potato masher (or the pestle) to mash until combined, but the avocado should still be a little chunky.
Garnish with the toasted pepitas and pomegranate seeds. Serve with the pork rinds or your favorite tortilla chips.
If not serving right away, refrigerate, but sprinkle with some lemon juice to keep the guacamole from turning brown.