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The classic from the Dutch Oven: layered meat
The perfect recipe for outdoor cooking
- Reading time 999 minutes
Gesamtzeit
3 hrs 50 min.
Zubereitungszeit
20 min.
Schwierigkeit
Medium
| 1,8 kg | pork neck (boneless) |
| 4 | onions |
| 300 g | sliced bacon |
| 200 ml | BBQ sauce |
| 6 tbsp | BBQ rub |
All Dutch Oven for Outdoor & at home
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Layered meat from the Dutch oven is the classic Dutch oven recipe. You can feed many hungry guests with just a few ingredients.
Preparation with briquettes Prepare 19-22 briquettes. Depending on the size, you should place 7-8 briquettes under the Dutch Oven and around 12-14 on the lid when cooking.
Preparation
1
Cut the onions into 1 cm thick slices and the pork neck into 1.5 cm thick slices. Now rub the slices on both sides with the BBQ rub spice mix.
2
Lay out bacon along the edge of the Dutch oven and place onions in the centre of the base.
3
Then layer the pork neck and onions upright one after the other.
4
Finally, pour the BBQ sauce over the pot and close everything with the overhanging bacon strips. Now place the lid on the pot.
5
Place briquettes both under the Dutch oven and on the lid and leave everything to simmer for approx. 3.5 hours. You may need to add more briquettes.
Traditionally, the Dutch Oven layered meat is served in a bread roll, but you can of course also serve it with rice or potatoes.
