This weekend I went to Oktoberfest in Denver and did what most people do at Oktoberfest – ate a bratwurst. You totally thought I was going to say “drank a beer” didn’t you? I did that too, don’t worry. Why I’m mentioning my sausagefest experience though (I just had to plug that in somewhere), is because it just wasn’t that good. I was so pumped about eating a giant bratwurst and was sadly let down by a small sausage in a giant bun with mediocre sauerkraut – bleh. I just need to say this: if you’re going to use a hoagie as a bun, you better fill it up with some dank food. To ameliorate my despair, I set out to make a brat, on a hoagie, like no one has ever made before.
Just to warn you, this is like 3 recipes in one. The salsa and pork can both be used alone and they are mouth-wateringly good. In fact, this recipe gives you enough pork to last a week. Also, you’d think putting a tart wheat beer with chilies might turn the pork somewhat sweet but actually, the chilies came through the most in the end and turned everything up a notch. I was pretty impressed that once again, I threw a bunch of ingredients together and it worked. So congrats to me, I did it, I made an awesome bratwurst and I’m awesome.
Side note: Fatali Four by Upright Brewing, the beer used in this recipe, is so damn good. It is hard to describe but it’s tart and still has that chili flavor without being spicy. By far one of the most interesting beers I’ve ever had so if you find it, grab at least two bottles.
Servings: 6 sausages topped with salsa and pork
Tons of leftover pork for the rest of the week
1/3 cup green onions, chopped
2 tbsp chopped cilantro
3 tbsp chopped red onion (2 think slices)
1 cup finely chopped pineapple
3.5 lbs bone in pork shoulder
1 bottle Fatali Four by Upright Brewing
5 chipotle peppers
2 tsp orange peel
2 tsp granulated toasted onion
1 tsp garlic powder
½ tsp cayenne pepper
1 tbsp Worcestershire sauce
Rinse the chipotle peppers off (usually they are soaked in an adobo sauce) and chop them up.
In the slow cooker, add all the pulled pork ingredients, pouring some beer below and some on top, and cook on high for 5 hours.
When extremely tender, remove pork from slow cooker and place into a large bowl to shred. I find it easiest to use two forks.
Then, spoon enough sauce left over from the slow cooker into the bowl so the pork is well soaked. Let it sit for an hour while you work on the other parts of the recipe.
Chop up the pineapple, herbs, and red onion. Toss together in a bowl.
Grill the bratwursts or cook them on the stove. Slice the hoagies lengthwise and toast in the oven until just a bit crispy. Lay the brats in the buns and top with pulled pork and pineapple salsa. Finally, hold on to your seat because you’re about to get blown away by the best sausagefest of your life.