Layered meat from the Dutch oven

Ingredients for 8 servings:

• 3 kg pork neck (collar)
• 4 m.-sized onion(s)
• 2 bell peppers, yellow and red
• 6 tsp, heaped salt
• 3 tsp, heaped pepper
• 1 tsp cumin powder
• 2 tbsp, heaped paprika powder, sweet
• 6 packs of bacon
• 1 bottle BBQ sauce (Bullseye Bacon Style Sauce)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

simple but delicious

Have the butcher cut the pork neck into steaks about 1.5-2 cm thick, mix the spices, and rub the meat thoroughly on all sides. Cut the onions and bell peppers into relatively coarse strips. First, line the bottom of the Dutch oven with the bacon strips. Once that’s done, line the sides upright so that the bacon strips extend over the top edge. Now place the meat upright against the wall and place onion rings in front of the meat (as a spacer between the meat and the next piece). After the first piece, the next layer of meat can be placed next to each other, and then onion rings in front of it (don’t skimp on the onions). Continue like this until the DO is full. Now spread the BBQ sauce evenly over the meat with a tablespoon and then add the remaining onion rings and pepper strips to the meat. Finally, cover everything with bacon strips so that no more meat, peppers, etc. are visible. Put the lid on and cook for a good 2.5 – 3 hours on the preheated gas grill at 160°C.