• Total Time

    Prep: 25 min. Cook: 5 min.

  • Makes

    12 servings

  • Ingredients

  • 2 tablespoons white vinegar
  • 2 tablespoons lime juice
  • 3 cups cubed fresh pineapple
  • 1 small red onion, coarsely chopped
  • 3 tablespoons chili powder
  • 2 chipotle peppers in adobo sauce
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bottle (12 ounces) dark Mexican beer
  • 3 pounds pork tenderloin, cut into 1-inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 jar (16 ounces) mango salsa
  • 24 corn tortillas (6 inches), warmed
  • Optional toppings: Cubed fresh pineapple, cubed avocado and queso fresco
  • Directions

  • Puree the first nine ingredients in a blender; stir in beer. In a 6-qt. electric pressure cooker, combine pork and pineapple mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted into pork should read at least 145°. Press cancel. Stir to break up pork.
  • Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
  • Nutrition Facts

    2 tacos: 284 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
    Source: Read Full Article