Easy Pork Carnitas Taco Board
For game day or any gathering, serve an Easy Pork Carnitas Taco Board! Enjoy a delicious shredded pork with all your favorite Mexican toppings.
Friends, we love this board for the weekend! But it’s a great meal for any occasion. As I always say, size to the number you are feeding. And grab this Instapot Pork Carnitas Recipe! Serve a Easy Pork Carnitas Taco Board and change up the toppings per season.
Easy Pork Carnitas Taco Board
Pull out your Instapot and get your pork shoulder cooked ahead of time, and then set out this Pork Carnitas Taco Board for company! You can also serve this Chicken Taco Bowl Board with chicken or rice, or my classic Easy Taco Recipe Dinner Board (with crunchy shells).
What are tacos with pork called?
Here’s a little history about pork tacos! Pork tacos are actually called Al pastor (from Spanish, “shepherd style”), also known as tacos al pastor. It’s a taco made with grilled pork.
So what kind of meat is carnitas?
It’s pork shoulder, a Mexican version of pulled pork.
Carnitas are made with pork shoulder (also known as pork butt) because of the higher fat content, which makes the meat very tender and juicy while it’s cooking. Oh, so good!
Ingredients for a Pork Taco Board
Grab the Instapot Pork Carnitas Recipe and get going!
- Pork Carnitas (already cooked)
- White onion
- Corn Chip Dippers or Fritos (you can buy at Trader Joe’s)
- Blue Corn Chips
- Black beans
- Salso + corn salsa
- Fresh tomatoes
- Cotija cheese
- Blistered peppers, baby bell pepper, shishito, poblano *
- Corn tortillas
How many servings on a board?
First, let’s talk about sizes of boards and how many each board feeds. The board above is the 28-inch (no longer in stock), but the largest we carry is a 26-inch board (with a lip, food safe). Grab the links below!
I’ve gotten a few emails lately asking me to nail down the number of servings. Obviously, that’s a tough question and hard to do.
I’m vague with it in my posts because of the different sized boards. Also, some people use them for appetizers, so the biggest board could feed 24, or maybe for dinner, where it feeds more like 10-12.
You just have to figured out your menu and what you’re putting down, if that makes sense?
Start with the meat. How much does the recipe call for? Then double or trip if you need to! You can always keep filling the board up, as it gets eaten down. Or, better yet, set out several boards.
Pork Carnitas Tacos
Using the meat recipe yesterday, you will want to heat up about 2 dozen taco shells.
Pile the toppings on the board, or use the biggest board you can find.
You can always add bowls of food around the board, too.
Just make it the centerpiece of the area where you are setting out the food.
How to blister peppers
- To blister your peppers, spray a nonstick skillet with about 1 Tbsp of olive oil. Heat pan over medium or medium-high heat, then add your peppers. Allow them to sit, undisturbed, for
- 1-2 minutes, so that they begin to blacken and blister slightly. When they are charred slightly, give them a stir and allow the other sides to blister as well. When all sides are blistered, sprinkle with salt and add about 1 Tbsp of water and cover. Allow peppers to steam and cook until tender—this process takes 7 minutes or so.
What do I serve the Carnitas Taco Board?
Make the board like above, or print off the recipe below.
It’s all about the toppings so people can make their own tacos!
If you don’t have nesting bowls, they are perfect for toppings. You can grab the set of (4) in my House of Hyacinth store!
I always serve the main dish right in the middle of a board, then I fill in the open space with other toppings.
Or, serve with a separate board with chips and salsa!
Or try this Cheesy Baked Mexican Layer Dip!
Try my friend Lisa’s Taco Pasta Salad! Soooo good as a side dish.
Check out these Taco Bar Ideas!
If a lot of peeps are coming, set out a big pot of beans and rice.
There are no hard rules! Except – ENJOY!
Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch round, maple
- 26-inch round, maple
- 12 x 36-inch maple
- 12 x 24-inch maple
- NEW 12×24” travel board
- 26-inch ebonized BLACK, cherry
- 12 x 36-inch ebonized BLACK, cherry
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board® today!
Get the Recipe:
Pork Carnitas Taco Board
- 1 4-5 lb Pork Carnitas (already cooked)
- 2-3 lime, cut into wedges
- ⅛ c white onion, diced
- 1 c cilantro, chopped
- 10 oz Corn Chip Dippers or Fritos
- 1 lb blue corn chips
- 1 c black beans, drained and rinsed
- 1 c red salsa
- 1 c fresh corn or corn salsa, Trader Joe's
- 1 c fresh tomatoes, diced
- 1 c Cotija cheese, crumbled
- 8 oz blistered peppers, baby bell pepper, shishito, poblano *
- 2 c guacamole
- 24 oz corn tortillas, steamed
How to blister peppers:
- To blister your peppers, spray a nonstick skillet with about 1 Tbsp of olive oil. Heat pan over medium or medium-high heat, then add your peppers. Allow them to sit, undisturbed, for 1-2 minutes, so that they begin to blacken and blister slightly. When they are charred slightly, give them a stir and allow the other sides to blister as well. When all sides are blistered, sprinkle with salt and add about 1 Tbsp of water and cover. Allow peppers to steam and cook until tender—this process takes about 7 minutes or so.
How to make the board:
- On a large bowl, leave a spot for the tray or pan of cooked Carnita meat.
- Place the toppings and dips in small bowls and arrange on the board or tray.
- Steam the tortillas (or fry) and fold in half and lay on the other half of the board.
- Fill in open areas with chips.
- Right before serving, lay the tortillas and the hot meat down. Garnish with lime and cilantro!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...