Smoky Shredded Pork Tacos

• 4 teaspoons olive oil, divided
• 1/3 cup minced onion
• 1 tablespoon chopped fresh garlic
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle chile powder
• 1 1/2 cups unsalted chicken stock
• 1 cup plus 2 tablespoons orange juice, divided
• 1 (1-pound) pork tenderloin, trimmed and cut into 2-inch pieces
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup shredded carrot
• 1 cup thinly sliced peeled jicama
• 1/4 cup chopped cilantro
• 8 (6-inch) corn tortillas, warmed
• 4 lime wedges

1. Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; saute 2 minutes. Add garlic; saute 30 seconds. Stir in tomato paste and next 4 ingredients (through chile powder); cook 2 minutes. Add stock and 1 cup orange juice; bring to a boil. Add pork to pan; cover, reduce heat, and simmer 20 minutes. Place pork on a cutting board. Bring orange juice mixture to a boil; cook 23 minutes or until reduced to 1 cup. Shred pork with 2 forks. Return pork to pan; toss.
2. Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.
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olive oil, onion, fresh garlic, tomato paste, brown sugar, ground cumin, ground cinnamon, chile powder, orange juice, pork tenderloin, honey, kosher salt, freshly ground black pepper, carrot, jicama, cilantro, corn tortillas, lime wedges

Taken from www.myrecipes.com/recipe/smoky-shredded-pork-tacos (may not work)