Planning the Perfect Pulled Pork Taco Bar for 50 Guests

When hosting a crowd, building a tasty taco bar with smoky pulled pork as the star protein is sure to be a hit. But determining how much meat you need for 50 people can be a bit tricky. This comprehensive guide covers everything you need to know to ensure your taco bar has plenty of delicious pulled pork to keep your guests happy and satisfied.

Key Pulled Pork Ratios

First, let’s look at some key ratios when working with pork shoulder:

• Raw pork butt shrinks 40-50% during smoking
• Plan for a 50% yield from raw to cooked
• Smoked pork yields around 50% of the raw weight

So if you start with 10 lbs of raw pork, expect around 5 lbs of pulled pork after smoking pulling, and chopping.

The takeaway: Estimate a 50% yield when calculating your pork portions.

How Much Pulled Pork Per Taco?

A good serving size for tacos is:

• 3-4 oz of pulled pork per taco
• Around 1⁄4 lb or 4 oz provides a nice meaty taco

This gives each guest 2-3 hearty tacos filled with juicy, smoky shredded pork.

Aim for 4 oz, or 1⁄4 lb of pork per taco.

Calculating for 50 Guests

To determine how much pork you need for 50 people with 2-3 tacos each:

• 50 guests x 3 tacos per person = 150 tacos
• 150 tacos x 4 oz pork per taco = 600 oz pulled pork
• 600 oz = 37.5 lbs cooked pork
• Accounting for 50% yield, double the cooked amount:
  • 37.5 lbs cooked pork x 2 = 75 lbs raw pork butt

So to start, plan on purchasing 75 lbs of boneless pork butt to end up with sufficient finished pulled pork for your taco bar for 50 people.

Leave Room for Seconds

One key consideration is leaving room for guests to take extra tacos if they are still hungry. To allow for seconds:

• Add 20% more pork:
  • 37.5 lbs cooked pork x 1.2 = 45 lbs cooked pork
• Which equals about 90 lbs raw pork butt for the event

It’s better to have leftovers than run out, so get 90-100 lbs of pork butt to be safe.

Best Pork for Pulled Pork Tacos

Choose high-quality pork for the best pulled pork tacos:

• Go for well-marbled heritage breed pork if possible
• Select meat with ample fat for moisture and flavor
• Get a boneless Boston butt or picnic roast in 1 large piece

Seasoning and Smoking the Pork

Make insanely delicious smoked pork for your tacos with:

• A salt, sugar, and spice dry rub applied liberally
• Smoked low and slow at 225-275°F
• Apple, cherry, pecan, or hickory wood for flavor
• Spritzing with apple juice or stock during the smoke

This produces incredibly moist, tender and flavorful pulled pork.

Resting, Pulling, and Chopping

Proper pulling and chopping ensures perfect taco meat:

• Let rest 1-2 hours wrapped in towels after smoking
• Pull and shred into bite-size pieces with bear claws
• Chop and mix to blend the flavors and textures
• Moisten with reserved drippings if needed
• Portion into 4 oz amounts for easy taco assembly

Keeping the Meat Warm

Keeping the pork warm poses no food safety issues, but you want to hold it at temp for serving.

• Use crockpots on low to keep the meat hot
• Place in chafing dishes with sternos to maintain temperature
• Insulate in a cooler wrapped in towels if no power source

Toppings and Sides

Offer delicious taco bar accompaniments:

• Diced onions, cilantro, lime wedges
• Assorted salsas and hot sauces
• Shredded lettuce, chopped tomatoes
• Corn and flour tortilla options
• Mexican rice, beans, chips and guacamole

Managing Leftovers

• Refrigerate leftover pork up to 4 days
• Freeze in airtight bags for 4 months
• Reheat gently to avoid drying out

Use leftovers for:

• Breakfast tacos, burritos, omelets
• Pizza, sandwiches, nachos
• Chili, fried rice, soup, stir fry

The Takeaway

Figuring portions for a crowd may seem difficult, but follow these pulled pork taco guidelines:

For 50 guests allowing 2-3 tacos each, plan on purchasing 75-100 lbs of raw pork butt.

Smoke it perfectly, chop and keep warm. Let guests build their own tacos from a delicious pulled pork taco bar!