Easy Pork Carnitas Taco Board
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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, I’m making Game Day easy for you this week!
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!
We’re hosting for Super Bowl this Sunday, are you?
Time for tacos, everyone!
What size of board?
First, let’s talk about sizes of boards and how many each board feeds. The sizes are below. In fact the 28-inch is on sale right now. The BOARD ABOVE is the 28-inch.
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
- 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.
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!
28-inch Charcuterie Board
Friends, here are the boards that I LOVE. A “lip” is the secret to the best charcuterie or dinner board, because the food does not fall off. [This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!]
Here are the affiliate links:
LARGE Hand-Carved Gabrielle Tray, Large – 28.5 inches round. Buy >> HERE
LARGE Hand-Carved Gabrielle Tray (gray) – 24 inches round. Buy >> HERE
MEDIUM Hand-Carved Vine Round Tray (white washed) – 20 inches round. Buy >> HERE
SMALL Hand-Carved Gabrielle Tray (gray) – 18-inches round. Buy >> HERE
MEDIUM Willow Hand-Carved Tray (mango wood, gray) – 20.25 inches round. Buy >> HERE
MEDIUM Whitewashed Mosaic Wood Tray (antique white) – 20-inches round. Buy >> HERE
Rememember it says it is “not food safe,” so you need to prepare the board by either laying down parchment paper under the food, or you can “season” it like we did.
Here are a few other (affiliate) options:
Courtland Wooden Lazy Susan – 18-inch round. Buy >> HERE
LAZY SUSAN is a board that spins. It does NOT have a lip, but it’s cool for the center of the table.
How to season a Charcuterie Board
If a wood board says it “not food safe,” you can lightly sand it down with sand paper, and rub down with beeswax and mineral oil.
We used this butcher block and cutting board oil conditioner after we lightly sanded the board down.
Or, lay down parchment paper! Easy peasy!
Perfect for Game Day!
Pork Carnitas Taco Board
- 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
- 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!
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