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

FAQs

What kind of beer is good for pulled pork? ›

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.

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.

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.

While the pork is on the smoker, spritz the outside of the pork shoulder approximately every 30 minutes with apple juice. This helps keep the pork juicy. Remove the pork. Pull the pork from the smoker when it reaches an internal temperature of 160 degrees Fahrenheit and the fat begins to split on top of the pork.

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.

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.

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. Similarly, lighter spirits like gin and tequila match with white meats or seafood.

These would include Amber Ales, Brown Ales, and Dark Lagers. Crystal malts give off a sweet and nutty flavor, which goes great with barbecue. Beers with lower IBUs work well with the delicate taste of seafood. These would include Pilsners and Lagers.

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.

If the beer is being used to tenderize meat, use a soda substitute (root beer or ginger ale). It'll do the same job and add minimal flavor. Soda will add sweetness, however, unless you choose a sugar-free option, or plain soda water is also a good replacement.