In a medium heavy-bottomed lidded saucepan or Dutch oven, warm Coconut Oil (1 tablespoon) over high heat.
Add the diced small Yellow Onion (1/2) and Pork Tenderloin (1 pound) and cook, stirring the onions and turning the pork frequently until the meat is browned on all sides, about 5 minutes.
Add Chinese Five Spice Powder (1 teaspoon), Garlic Powder (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Water (1 1/2 cup), Apple Cider Vinegar (1/4 cup), and Apricot Jam (1 tablespoon) to the pot. Stir to combine. Bring the mixture to a boil and simmer for 5 minutes.
Cover the pan, turn the heat to medium-low, and braise, turning once, until you can pull the pork apart with two forks, about 30 minutes.
While the pork is braising, make the quinoa. Combine the Quinoa (1 1/2 cup) with Water (2 cup) in a medium lidded pot or saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 17 minutes, or until the liquid is absorbed and the quinoa is pearly. Fluff with a fork.
Transfer the pork to a medium mixing bowl and shred with two forks. Add back to the pan and continue to let the liquid reduce, stirring occasionally, for 10 to 15 minutes.
Make the crema: in a small food processor, combine the Milk Kefir (1 cup), Garlic (1 clove), Jalapeño Pepper (1), and Lime Juice (2 tablespoon). Puree until smooth. Season with Sea Salt (to taste) if using.
Assemble the bowls: Divide the quinoa, pork, Avocado (2) and Shallot (2) between 4 bowls. Drizzle with the crema and garnish with Fresh Cilantro (1/2 cup).