Place a heavy-bottomed skillet over medium high heat and drizzle in the neutral oil. When the pan is hot and the oil is shimmery, toss in the carnitas. Break them up slightly with a sturdy wooden spoon and allow them to heat up thoroughly and become crispy in places. Remove the pan from the heat. Using a taco holder
to hold them, gently fold a jicama slice into a taco shape. Divide the crisped pork between the jicama shells, then do the same with the Cucumber Sweet Onion Salsa, radishes, and cilantro leaves. Serve with hot sauce at the table.