Pressure-Cooker Pork Tacos With Mango Salsa

• 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

1. Puree the first 9 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 145u0b0. Stir to break up pork.
2. Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.
3. Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

white vinegar, lime juice, pineapple, red onion, chili powder, peppers, ground cumin, salt, pepper, beer, pork tenderloin, fresh cilantro, mango salsa, corn tortillas, pineapple

Taken from www.tasteofhome.com/recipes/pressure-cooker-pork-tacos-with-mango-salsa/ (may not work)