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

Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; sauté 2 minutes. Add garlic; sauté 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.

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.