Planning the Perfect Pulled Pork Taco Bar for 50 Guests

Pulled pork tacos make for an amazing crowd-pleasing meal at any gathering. But determining how much meat you need to make tacos for 50 people can be tricky. This comprehensive guide covers everything required to ensure your taco bar has plenty of delicious smoked pork to satisfy even the heartiest appetites.

Key Pulled Pork Ratios

First, let’s review 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 raw expect around 5 lbs pulled pork after smoking, pulling, and chopping.

How Much Pulled Pork Per Taco?

A good serving size guideline 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 smoked pork.

Calculating for 50 Guests

To determine how much pork 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
• At 16 oz per lb, 600 oz = 37.5 lbs cooked pork
• Accounting for 50% yield, double the cooked amount = 75 lbs raw pork butt

So plan on purchasing around 75 lbs of boneless pork butt to end up with sufficient finished pulled pork for the tacos.

Leave Room for Seconds

One key consideration is leaving room for guests to take extra tacos. 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 pork butt to be safe.

Best Pork for Pulled Pork Tacos

Choose high-quality pork for the best results:

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

Seasoning and Smoking the Pork

Make insanely delicious pork 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
• Spritz with apple juice or stock during the smoke

This produces incredibly moist and tender 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

Warm pulled pork poses no food safety issues, but you want to keep it hot for serving.

• Use crockpots on low to hold the meat until eating
• 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 like:

• Diced onions, cilantro, lime wedges
• Assorted salsas and hot sauces
• Shredded lettuce, chopped tomatoes
• Corn tortilla and flour tortilla options
• Mexican-style 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
• Pulled pork pizza, sandwiches, nachos
• Stir fry, fried rice, soup, chili

The Takeaway

Figuring out 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, chop, keep warm, and let your guests build their perfect tacos from a flavorful pulled pork taco bar!