Layered meat from the Dutch oven

Ingredients for 6 servings:

• 3 kg pork neck
• 400g bacon
• 4 large onions
• 2 large bell peppers
• 250 g BBQ rub
• 500 ml BBQ sauce, good
• some mustard, optional

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 40 minutes

simple and delicious, party recipe

The day before, cut the pork neck into approximately 1 cm thick slices. Remove any bones. Rub the slices with mustard and the rub, if desired; you don’t have to be sparing. Then, wrap the meat tightly and refrigerate overnight. Cut the onions and peppers into approximately 0.5 cm thick slices. Line the bottom of the Dutch oven neatly with the bacon. Don’t use all of it; there will be a “lid” on top. It’s best to lay the pot on its side, which makes layering easier. Alternate layer upon layer of meat, onions, and peppers. Put the pot back on its side and pour a generous amount of BBQ sauce over it. Arrange the remaining bacon on top in a checkerboard pattern; this part will be especially crispy. Now the oven is ready to fire up. For a 4-liter pot, I use 5 briquettes on the bottom and 9 briquettes on the lid. If your pot is a different size, you can roughly assume a ratio of 1/3 briquettes on the bottom and 2/3 briquettes on the top. After about 10 minutes, you should hear a distinct bubbling sound coming from the pot. Some people remove the pot from the heat after as little as 2 hours; I personally leave the layered meat on for up to 3 hours. This makes the meat even more tender. This goes very well with baguette, potatoes, or rice, and a nice, cold Franconian beer.