Mix the cumin, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl.

Completely cover tenderloins with the seasoning mix by rubbing it in. There should be an even layer of seasoning over the meat.

On medium heat, using a pan add canna-olive oil brown pork evenly on all sides. About 1-2 minutes on each side. If using two tenderloins, only cook one at a time.

With both pieces of seared pork, place the in a crockpot, add the mojo marinade, the juice of 1 lime, 2 tbsp Canna-oil, and 1 cup of cilantro. Slow-cook for 4 hours.

Once the pork is done, allow it to rest for 10 minutes. Shred pork with a fork, and let it sit in the juices for another 10 minutes cover pot.

In a dry pan on medium heat, add tortillas to brown on both sides.

Add shredded pork to tortilla and top with raw chopped white onion, cilantro, avocado, and fresh lime juice and serve.