Start by sautéing 1.5 pork tenderloins in olive oil, cut into quarters. Season with salt and pepper and remove when browned on the outside and medium rare. Let rest.

In the pan add diced sweet red pepper, diced red onion, and 1-2 hot red chiles. Sauté. Add Mexican oregano, cumin, Hatch chile powder, salt, pepper. Deglaze with tequila. Add 1.5 cups orange juice, 1/2 cup of diced pineapple with juice, and if needed a little arrowroot to thicken.

Shred the pork and add back in. Let reduce for 10-15 minutes. Serve on low carb tortillas with cheese, lettuce, salsa of choice.