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

FAQs

What kind of beer is good for pulled pork? ›

Basic Beer and BBQ Pairing Guide

Here's our baseline: Porters/Stouts work best with all kinds of pork, like pulled pork. Ambers or brown beer work best with beef and or brisket. We like Hazy, clowdy IPAs for chicken or pork because of how light yet diverse it can be.

A Hefeweizen is fruity, with low bitterness, high carbonation, and a medium body. It pairs well with pork, light seafood, salads, and cream sauces. Pork adds richness to the beer while balancing its salt and acidity. With medium hops and a medium-to-dry finish, aromatic or spicy flavors work well with a Pale Ale.

Beer is a great ingredient to use in braising and slow cooking. Especially with something like a pulled pork or shredded chicken, since you want it tender and juicy. It helps the collagen in the meat break apart, making it more tender.

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.

Storing pulled pork

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

Easy Substitutions

You can use chicken broth, ginger ale, white grape juice, or white wine if your recipe calls for a light beer. Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or co*ke instead of dark beer.

Both red and white burgundy work well (unsurprisingly) with this classic French bistro dish which is often made with pork tenderloin. Other cool climate unoaked or subtly oaked Chardonnay or Pinot Noir should work too as would a dry Alsace Riesling or Pinot Gris or a Vouvray.

White wine is an excellent add-in for fish, chicken, mushrooms, and pork. Drier, acidic white wines are typically best for cooking. These wines include Pinot Grigio, Pinot Gris, Sauvignon Blanc, and Pinot Blanc.

Porter: Another type of ale, porters are medium-bodied with a cocoa-like sweetness. They're also medium hoppy, so less bitter than a pale ale and less sweet than a brown ale. They are very dark-colored and often look black. Use porter in recipes that feature pork, beef, chili or stew, and for baking and batters.

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Why add apple cider vinegar to pulled pork? ›

Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.

Sure, you can opt for darker beers like stouts, porters, and strong ales to complement the bold, rich flavors of BBQ, but we think you'd be better off saving those for the winter months. Instead, opt for blonde ales, pale lagers, wheat beers, IPAs, pale ales, and amber ales.

Porters range from 4-7% ABV. These beers are great when paired with hearty foods, red meats and are particularly good with smoked foods. Stouts - Stouts are the quintessential winter beer due to their deep rich flavor. Stouts offer a heavy roasted, robust flavor from their burnt malty ingredients.