Pork Tacos With Mango Salsa

• 2 tablespoons lime juice
• 2 tablespoons white vinegar
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 cups cubed fresh pineapple
• 1 small red onion, coarsely chopped
• 2 chipotle peppers in adobo sauce
• 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
• Cubed fresh pineapple
• Cubed avocado
• Queso fresco

1. Puree first nine ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. 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.

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

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