Pressure-Cooker Pork Tacos with Mango Salsa

Dinner

I've made quite a few tacos in my day, but you can't beat the tender filling made in a pressure cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time!

Pressure-Cooker Pork Tacos with Mango Salsa

Average Rating: 0

TOTAL TIME: Prep: 25 min. Cook: 5 min.
YIELD: 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

Instructions

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 145°. 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.
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.