Let Pork Tenderloins come up to Room Temp.

Set Oven to 450

Lay out foil to wrap pork in

Should be ample foil to cover and wrap tight the pork. I usually use 4x 30" sheets of foil laid out in a "Plus" symbol pattern.

Slice Jalapenos, Half Onion, and Bell Pepper

note: You can remove seeds from one or both jalapenos to reduce the overall heat of the pork. I remove them from one when serving for others or leave the seeds in cooking for myself.

Mince cloves of garlic

Place Pork Tenderloins onto Foil and cut a "Cross Hatch" pattern onto the top and bottom of the Pork.

Try not to cut all the way through the pork but about 1/3 of the way through each side this will help it pull apart later.

At this point I'd like to point out for the seasonings I just "Eye Ball" it;

Season both sides with your Kosher salt first

Then one side at a time cover your pork with; Chili Powder, Red Paprika Powder, Cumin, Black Pepper, Cayenne Pepper, Ground Coriander 

No Particular order for those. I usually do slightly more Chili powder than the rest. There should be little to no visiable pork after you apply the spices.

Cut Lime and half and squeeze half onto each side of pork

Place Vegetables onto foil with your Pork

Apply sauces;

Drizzle Sweet Baby Ray's Wing Sauce over pork (about 2oz)

Gratuitously apply BBQ sauce next (about 6oz)

Wrap it tight!

Close up your foil. The more air tight the better here.

Place into oven and manage the heat;

450 for about 45 minutes

drop Heat to 325 for about 1 hr

drop Heat to 275 for about 45 minutes

The ammount of time for it to cook really depends on how well your oven is holding heat and how much meat you're using. This is for 2 lbs of meat.

After time has elapsed pull out open up the foil and get to tearing up your pork with to forks. You are now ready to serve either on Tacos (my Favorite) or on buns.