The day before, cut the pork neck into approx. 1 cm thick slices. Release any bones that may be present. Rub the slices with mustard and the rub if you wish, you don`t have to be economical. Then put the meat well wrapped in the refrigerator overnight.
Cut the onions and peppers into slices about 0.5 cm thick. Line the bottom of the Dutch Oven neatly with the bacon. Do not use everything, there is also a lid on it.
It is best to lay the pot on its side, this makes layering easier. Alternate layer by layer of meat, onions and peppers. Put the pot back down and pour some BBQ sauce over it. Place the rest of the bacon on top in a checkerboard pattern; this part will be particularly crispy.
The oven can now be fired. For a 4 liter pot, I use 5 briquettes on the bottom and 9 briquettes on the lid. If your pot has a different size, you can roughly assume the ratio of 1/3 briquettes at the bottom and 2/3 briquettes at the top. After about 10 minutes you should hear a clear bubbling from the pot. Some people take the pan off the fire after just 2 hours, I personally leave the layered meat on for up to 3 hours. The meat will then be even more tender.
Baguette goes very well with it, also potatoes or rice and a nice, cool, Franconian beer.
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