Carnitas, white onions, Oaxacan cheese, and homemade salsa on a toasted Brioche bun

Carnitas made in slow cooker, using a big slice of pork belly for the fat and then 2lbs of pork shoulder. I tossed in two peeled Oranges and a few dried New Mexico peppers. Seasoned with cumin, Tajin, and pepper. Cooked for ~12 hours, then fried in a cast iron.

Big slice of Oaxacan cheese placed on top of the carnitas in the castiron, and broiled until gooey.

Brioche toasted in air fryer.

Salsa made from fresh roasted jalapeños, ​a can of chipotle peppers (dried ripened jalapeños), a few roasted habaneros, a roasted carrot, half a roasted white onion, and lime juice.

Diced onions directly on the bun, the carnitas+cheese placed on top of the onions, scoop of​​​ salsa on top of the cheese, and then top bun.

I had forgotten my avocado, so I did slice one up for my 2nd sandwich and placed the avocado between the cheese and salsa, but the photos didn't come out as well.