For game day or any gathering, serve an Easy Pork Carnitas Taco Board! Enjoy a delicious shredded pork with all your favorite Mexican toppings. Happy #TacoTuesday

Friends, we served this a few months ago for Game Day, 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! It’s 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 the big game! You can also serve this Chicken Taco Bowl Board with chicken or rice, or my classic Easy Taco Recipe Dinner Board (with crunchy shells).

Grab the Instapot PORK recipe from yesterday and get going!

Time for tacos, everyone!

What size of board?

First, let’s talk about sizes of boards and how many each board feeds. The BOARD ABOVE is the 28-inch. [Grab the links below to my 2 new epic sized boards to buy!]

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.

How many does this feed?

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, too.

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

  1. 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
  2. 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.

Boards are tricky …. they obviously make sense if you’re making your usual pot of chili that feeds 12 (for example). Then put that pot on the board and add 12 pieces of large cornbread, toppings, etc.

Also, you can always make the “board” the center star, but add other dishes, too.

You can always re-fill the board, too!

What do I serve the Carnitas Taco Board?

Make the board like above, or print off the recipe.

It’s all about the toppings so people can make their own tacos!

Serve with a separate board with chips and salsa!

Or this Cheesy Baked Mexican Layer Dip!

Try my friend Lisa’s Taco Pasta Salad! Soooo good!

If a lot of peeps are coming, set out a big pot of beans and rice.

There are no hard rules!

The Big Board

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
  • 26-inch
  • 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!

Happy Hosting!

Pork Carnitas Taco Board
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Pork Carnitas Taco Board

NOTE: Cook the carnita pork the day before. Heat up before serving!

Ingredients

  • 1 4-5 lb Pork Carnitas (already cooked)
  • 2-3 lime, cut into wedges
  • 1/8 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

Instructions

  • 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.
  • 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!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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