Layered Meat in the Dutch Oven

Name: Layered Meat in the Dutch Oven
Yield: 12-16
Cuisine: European
Ingredients: 4 kg neck of pork, no bone; 3 sweet onions; 150 g thin bacon rashers; 400 ml BBQ sauce; 1 cast-iron pot, Petromax Dutch Oven FT6; For the BBQ Rub:; 6 tbsp sweet paprika; 2 tbsp spicy paprika; 4 tbsp brown sugar; 2 tbsp white sugar; 1 tbsp ground white pepper; 2 tbsp ground black pepper; 3 tbsp salt; 2 tsp garlic powder; 1 tsp chilli powder

by Kachen Magazine 16/06/2022

16/06/2022

Also available in: Deutsch Français

Layered Meat in the Dutch Oven

Serves: 12-16 Prep Time: 30 minutes + 3 hours cooking time

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 kg neck of pork, no bone
3 sweet onions
150 g thin bacon rashers
400 ml BBQ sauce
1 cast-iron pot, Petromax Dutch Oven FT6

For the BBQ Rub:

6 tbsp sweet paprika
2 tbsp spicy paprika
4 tbsp brown sugar
2 tbsp white sugar
1 tbsp ground white pepper
2 tbsp ground black pepper
3 tbsp salt
2 tsp garlic powder
1 tsp chilli powder

Instructions

For the BBQ Rub:

Combine all ingredients and keep in airtight container.

For the Layered Meat:

Slice meat into thick strips and coat in BBQ rub.
Peel onions and cut thinly.
Cover bottom of pot with bacon.
Turn pot onto side and fill, layer by layer, with meat. Repeat until full.
Layer onion rings and, if desired, potatoes between meat.
Spread BBQ sauce over meat.
Cover pot with lid and close firmly.
Place 6 briquettes under pot and 12 on top.
Braise meat for 3 hours. If necessary, add more briquettes under the pot and on lid.

Recipe: Luc Hoffmann

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