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Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
Top each tortilla evenly with pork, salsa, and radishes.