Layered meat in a pot

Ingredients for 8 servings:

• 700 g smoked pork of your choice
• 1 ½ kg pork neck
• 14 m.-sized onion(s)
• Spice mix (Magic Dust)

Instructions

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

ideal for rolls

Slice the pork neck, rub with the spice mixture, and, if possible, cover and refrigerate overnight. Slice the smoked pork; it doesn’t necessarily need seasoning. Peel the onion and cut into thicker slices. Starting with a layer of onions, alternate layers of onions, smoked pork, onion, neck meat, etc. in the upright pot. The neck meat needs to be layered twice because it’s double the amount. Cover the pot. Cook in a preheated oven at 200°C (top/bottom heat) for about 2.5 hours. After cooking, shred the meat and onion mixture with meat tongs. I served the meat on rolls topped with coleslaw and served it with various sauces. The amount fits in a 5-liter ovenproof pot. The finished layered meat freezes and reheats well. For the spice mixture, I used omagrinch’s recipe from the database.