Eduardo Torres Acosta, Terre Siciliane, Versante Nord, Sicily, Italy

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

10 years. 10 Beers.Czig Meister's Ten Year Anniversary on 6/13 meant we had to raise the bar. To celebrate 10 years of Czig we decided to collab with 10 different breweries. When two breweries from two different NJ counties collab, the room gets spicy...

Pour 3 cups of the amber anniversary ale and 1 cup of the Hackensack collab beer into a medium saucepan with 1 cup water. Bring to a simmer over medium heat.

Reduce heat to medium-low and simmer until liquid is reduced by about half, about 18–22 minutes. This concentrates the beer flavor and cooks off much of the alcohol.

Remove from heat and set aside 1/2 cup of the reduction for finishing the sauce; reserve remaining reduction to braise the pork.

Trim excess fat from the pork shoulder and pat dry with paper towels.

In a small bowl, combine kosher salt, black pepper, smoked paprika, ground cumin, and half the minced garlic (3 cloves). Rub this spice mixture all over the pork shoulder, pressing to adhere.

In a large heavy Dutch oven or oven-safe pot, heat 2 tablespoons olive oil over medium-high heat. Sear the pork on all sides until deeply browned, about 4–5 minutes per side. Remove pork and set aside.

Lower heat to medium and add the sliced onion and remaining minced garlic to the pot. Sauté until softened and beginning to brown, about 6–8 minutes.

Return the seared pork to the pot. Add the reserved beer reduction and enough additional fresh beer (from an extra bottle if desired) or water to come about one-third up the side of the pork (about 1 to 1.5 cups additional liquid). Bring to a gentle simmer.

Cover the pot and transfer to a preheated oven at 300°F (150°C). Braise until the pork is fork-tender and easily shreds, about 2.5–3 hours depending on size. Check once at the halfway point and spoon braising liquid over the meat.

While the pork braises, combine tomato paste, brown sugar, apple cider vinegar, Dijon mustard, minced chipotle, red pepper flakes, Worcestershire sauce, honey, lime juice, salt, and the reserved 1/2 cup beer reduction in a small saucepan.

Make the sauce

Whisk the sauce over medium-low heat until it warms through and thickens slightly, about 6–8 minutes. Taste and adjust heat/sweetness: add more chipotle for smokiness or more honey for sweetness.

Remove from heat and keep warm. This sauce will both be mixed into shredded pork and brushed on rolls for serving.

When the pork is done braising, transfer it to a large cutting board or bowl. Use two forks to shred the meat, discarding any large bits of fat.

Skim excess fat from the braising liquid in the pot. If desired, reduce the liquid over medium heat until slightly thickened and stir a few tablespoons into the shredded pork to keep it moist.

Pour about 1 to 1 1/2 cups of the warm spicy collab sauce over the shredded pork and toss to combine. Reserve some sauce for brushing the buns and for serving on the side.

Toast buns or warm tortillas. Pile shredded pork onto each bun or tortilla (about 4–5 oz pork per serving). Brush the bun tops lightly with reserved sauce and add pickled red onions, a sprinkle of chopped cilantro, and sliced green onions. Serve with lime wedges on the side.

Optional: Serve the remaining braising liquid reduced into a glaze alongside for extra beer-forward flavor. Pair remaining bottle(s) of the anniversary collab beers with the sandwiches for a full-circle experience.

Czig Meister Ten-Year Anniversary Ale (or similar amber ale)

Hackensack The Other Hack (or a complementary NJ-collab IPA/Belgian pale)

Water (for cooking/reduction)

Pork shoulder, boneless and trimmed (or pork butt)

Kosher salt

Black pepper, freshly ground

Smoked paprika

Ground cumin

Garlic cloves, minced

Yellow onion, large, sliced

Olive oil

Tomato paste

Brown sugar, packed

Apple cider vinegar

Dijon mustard

Chipotle in adobo, minced

Red pepper flakes

Worcestershire sauce

Honey

Fresh lime juice

Salt

Fresh cilantro, chopped

Green onions, thinly sliced

Lime wedges

Burger buns or soft rolls (for serving) or warm tortillas

Pickled red onions (optional)

Czig Meister + Hackensack The Other Hack

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Czig Meister + Hackensack The Other Hack Recipe in just 4h . 10 years. 10 Beers.Czig Meister's Ten Year Anniversary on 6/13 meant we had to raise the bar. To celebrate 10 years of Czig we decided to collab with 10 different breweries. When two breweries from two different NJ counties collab, the room gets spicy...

Czig Meister + Hackensack The Other Hack Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like