Cochinita Pibil Tacos

Mix achiote paste, citrus juice, garlic, and salt.

Coat pork with the marinade.

Refrigerate pork for at least 1 hour.

Place pork in a baking dish or slow cooker.

Cook until pork is tender and shreddable.

Shred the cooked pork with forks.

Warm the corn tortillas.

Fill tortillas with shredded pork.

Top with onions, radishes, and cilantro.

Serve with lime wedges.