Layered meat from the Dutch oven

Ingredients for 4 servings:

• ½ jar Hungarian-style paprika sauce
• 200 ml BBQ sauce
• 2 kg pork neck
• 3 large onions
• 3 packs of bacon
• n. B. BBQ rub of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Preparation in the oven and with briquettes

First, cut the pork neck into slices about 1-2 cm thick. Then season the slices with the BBQ rub (you can do this a day in advance so the seasoning can penetrate, but it’s not necessary). Peel the onions and slice them into rings. Line a Dutch oven or a round casserole dish with bacon. Then alternately layer the meat and onions upright in the pot, ideally tilting the Dutch oven or casserole dish. Then spread the sauces on top and cover everything with the remaining bacon. Cook in a hot oven at 180°C (top/bottom heat) for about 2 hours. If cooking outdoors, light 18 charcoal briquettes in a chimney starter. To cook, place 6 briquettes under the Dutch oven and the remaining 12 on the closed lid. Cooking time is approximately 2-2.5 hours. You may need to add more briquettes after about an hour.