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

FAQs

Oktoberfest Recipe: Beer Braised Pulled Pork - Domestic Fits? ›

Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes. Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.

Perhaps the best pairing choice is a bright and citrusy American pale ale. The strong hops notes will likely dance with the spices of the barbecue sauce, and the malt from the beer should match up with the savory meat. The bright notes of the beer will nicely cleanse the palate.

Pulled pork is best suited with a pale ale. Pale ales are hoppier and can cut through the spices of the seasoning. They also contain sweet notes which play well with the tangy flavour of pulled pork. If the pulled pork is more on the spicy side, a honey ale will contrast the intensity.

Each beer served at Oktoberfest in Munich must go by the Reinheitsgebot, meaning each beer has a minimum of 13.5% Stammwürze (which translates to approximately 6% alcohol) and must be "pure" - containing only water, barley, hops, yeast, wheat malt and/or cane sugar.

Carrots, onions, celery, and garlic: aromatics that flavor the pork as they all cook in the pot together. 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.

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.

I personally enjoy Northern Rhône and Italian reds with pork: something like a decent Crozes-Hermitage or a Chianti Classico (particularly with the latter dish) though I know many pork fans prefer a Pinot Noir.

Rich, dark liquors like bourbon and whiskey go well with the smokiness of BBQ dishes like brisket and pulled pork. If you don't want to drink it straight, we recommend mixing up a bourbon lemonade – the slightly tart taste of lemons cuts the smokiness of both the bourbon and BBQ.

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.

What is the beer rule at Oktoberfest? ›

Beers must contain only malted barley (contains gluten), yeast, hops, and water. Originating in 1487 and enacted as law all the way back in 1516, this 'purity law' (in German: Reinheitsgebot) might seem harsh at first glance but it ensured set quality standards and protected the industry.

"As a result of using paler malts, it continued to get lighter in color throughout the 20th century. These days, the beer served at the Munich festival is golden, slightly more so than Helles (another pale, German lager style), but brewed to a higher gravity, resulting in a beer with a higher alcohol content.

The Strong Augustiner: 6.5%

' With an alcohol percentage at 6.5 per cent, it's the strongest of the Oktoberfest beers. The reason for this alcohol strength? 'The more alcohol, the slender and thus drinkable beer,' Mayer said. The Augustiner body is soft and feels good in the mouth and the finish is smooth.

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.

Tranylcypromine (Parnate), phenelzine (Nardil), and other antidepressants in the class of monoamine oxidase inhibitors may cause a dangerous rise in blood pressure when mixed with tyramine, a byproduct found in beer and wine, particularly red wine.

Rich, dark liquors like bourbon and whiskey go well with the smokiness of BBQ dishes like brisket and pulled pork. If you don't want to drink it straight, we recommend mixing up a bourbon lemonade – the slightly tart taste of lemons cuts the smokiness of both the bourbon and BBQ.

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.

For barbecue, harmony means darker beers like brown ales and porters that will match the roasted and smoky flavors of the meat. Contrast could be lighter German or Belgian-style wheat beers or even some kinds of fruit beers that will play against the heaviness and the richness.

You can use beer as a marinade for your pork dishes. Beer contains enzymes that help break down tough fibers in meat, making it more tender and flavorful!