Oktoberfest Recipe: Beer Braised Pulled Pork - Domestic Fits (2024)

FAQs

What beer is good for braised pork? ›

Beer: the cooking liquid for braising the meat. Any beer will work. We prefer a light lager, such as Coors Light, since it gives the pork a mild flavor. If you prefer a stronger beer flavor in your dish, use a bolder, darker beer.

The Festbier, also known as the Weisn, is a strong German golden lager and is currently the official beer served at Germany's Oktoberfest. It's a pale lager that uses a Pilsner malt, giving a biscuity, toasty flavor and is light and clean in color.

The varying flavors in the sauce, plus the fat from the pork, suggests that the dish needs a contrasting flavored beer. A beer with comparable flavors would get lost in the taste of the pork and be little more than just wet. Perhaps the best pairing choice is a bright and citrusy American pale ale.

You can braise in whatever combinations of liquids that you like: red wine, balsamic vinegar, apple cider, or even milk. Just make sure that the meat you're braising is only partially submerged (if it's fully submerged, you're technically stewing, which is a slightly different process).

"Like using wine or stock to braise meat, beer imparts flavor. I like it for the hoppy, barley notes it adds to the final dish," he explains. "I usually go with a pale pilsner, lager, or stout.

Pilsner. By far the most popular type of beer in Germany is pilsner, generally known as 'Pils'. The light-golden beer with the dry hoppy aroma is very popular in the North, West and East. The name goes back to the Czech town of Pilsen.

The six breweries are Paulaner, Augustiner, Hofbräu, Löwenbräu, Hacker-Pschorr, and Spaten. Each of the six breweries celebrate the festival in their own way by decorating their tents in particular colors and making special brews for the festival.

For our purposes, the terms Oktoberfest and Märzen mean the same thing — an amber lager beer, slightly above average in gravity and alcohol, moderately hopped, with a pronounced malt flavor and aroma.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Session IPA (India Pale Ale): This beer's slightly bitter and fuller flavor pairs well with the bold flavors of pork. Pale Ale: This is comparatively lighter than other heavier flavors but will still complement smoked pork. German Lager: A heavy lager dark malt is just the ultimate thing for a heavy pork rib.

What cheese goes beat with pulled pork? ›

Cheddar: Sharp, tangy, and full-flavoured, cheddar complements the smoky, sweet taste of barbecue sauce. Monterey Jack: Mild and melty, Monterey Jack adds creaminess without overpowering the other flavours. Pepper Jack: A spicy variation of Monterey Jack, this cheese adds a kick of heat to the sandwich.

Session IPA (India Pale Ale): This beer's slightly bitter and fuller flavor pairs well with the bold flavors of pork. Pale Ale: This is comparatively lighter than other heavier flavors but will still complement smoked pork. German Lager: A heavy lager dark malt is just the ultimate thing for a heavy pork rib.

By the time they sit down to the meal they've been sniffing for hours, they're ready to savor it to the max. Beer is a wonderful braising liquid. All braises need a good liquid to keep them moist, the most common are wine or broth.

A standard dry table wine or drinkable beer will do the trick. Brandy and bourbon are also delicious additions to sauces and braises.

The flavor of booze is strong enough to complement, not overpower, your dish. Start by adding just a little bit of alcohol to your marinade, as too much can denature the proteins and affect the texture. Darker alcohols like stout or whiskey pair best with dark meats like pork or beef.