Hops are pretty complex things...we don't just select particular ones based on their alpha acid rating. Yes, the high AA American superhops will give you plenty of bitterness during the boil. But there are other residues that come out of the hops to help form flavor and aroma profiles...so you do find different aromas for say your standard American hop vs German one.
If you have some spare German hops laying around, they'd obviously be good for a German recipe....but they're also pretty good as hops (be it bittering or aroma) in an English ale or stout. With American pale ales, IMO, it's best to stay with American hops for both bittering and aroma (as I get much more of a citrus/flower aroma that can balance the extra bitterness).