Robert's layered meat from the Dutch oven

Ingredients for 10 servings:

• 1 cup rub (dry rub), see recipe preparation
• 2 ½ kg pork neck, preferably from Iberico pig
• 2 tbsp clarified butter
• 50 slice(s) Bacon, 3 mm thick slices, without cartilage
• 4 onions (butcher’s onions), peeled, cut into thick slices, important: they should not fall apart
• 5 beefsteak tomatoes
• 4 bell peppers, red, tops removed, pitted, cut into thick rings
• 10 large mushrooms, cleaned, stemmed, and cut into thick slices
• 10 cloves garlic, peeled, crushed
• 100 ml BBQ sauce, best quality

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 4 hours 15 minutes

The classic first work for the Dutch Oven

Cut the neck into 1.5 cm thick slices, rub both sides liberally with the dry rub, and cover and refrigerate for 24 hours. It’s best to light the charcoal briquettes in a chimney starter. I use 33 briquettes for this. Grease the Dutch oven with clarified butter. Cover the bottom with bacon slices. Now the layering begins. You have to make sure the layers are really tight. Start with the pork neck. I cut the slices in half again. “Stick” two slices to the side of the pot, then add the onion rings as the next layer. Then a layer of tomatoes and a layer of bell pepper rings. Place the mushroom slices inside the bell pepper rings. Then continue with the meat. Once you’re finished layering, spread the garlic cloves and BBQ sauce on top, then add another completely closed layer of bacon. The bacon on top and bottom prevents the meat from burning and also adds more flavor. Now I put 22 briquettes into the fire pit and place the Dutch oven with the lid on top. I place the remaining briquettes on the lid. Now it’s time to prepare the side dish. Since the layered meat already contains enough vegetables, it’s enough to make potatoes with it. A tip: Potato gratin in the Dutch oven – if you have a second one. The meat is ready after 2.5 – 3 hours and is as tender as butter. You don’t need a knife anymore. Notes: If you want pork neck from an Iberico pig, you may have to look for a butcher who carries it. It’s best to pre-order. Of course, you can also use a regular pork neck, but the Iberico pork is a specialty. Dry rub: I recently made Rösratherin’s special spare ribs again. I thought that this dry rub might also be a good match: http://www.chefkoch.de/rezepte/1679731276069495/Spezial-Spare-Ribs.html And it turns out that it’s a perfect match.