CARNITAS TACOS

In large skillet, heat 1 tbsp canola oil over medium-high heat; cook about 2 cups pulled pork, without stirring, until crispy on bottom, about 5 minutes. Divide among 8 corn tortillas; top with sliced radishes, sliced jalapeño peppers, cilantro leaves and crumbled Cotija cheese. Drizzle with cooking liquid, if desired. Serve with lime wedges. Makes 4 servings.