1. 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.
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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