Layered Meat from Dutchoven

Summary

Ingredients

• 2 ½ kg pork neck
• 30 slices bacon, not too low in fat
• 4 large vegetable onions
• buns

For the rub:

• 8 teaspoons paprika powder, noble sweet
• 4 teaspoons salt
• 4 teaspoons sugar
• 4 teaspoons cumin powder
• 2 teaspoons ground pepper from the mill
• 2 teaspoons garlic powder
• 2 teaspoons rosemary
• 1 teaspoon, leveled cayenne pepper

For the sauce:

• 50 ml tomato paste
• 50 ml tomato ketchup
• 30 ml balsamic vinegar
• 30 g suar, brown
• 10 g honey
• 1 teaspoon smoked salt, if necessary normal salt is also possible
• some pepper
• some garlic powder
• 1 tablespoon Worcestershire sauce

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Instructions

1. Mix together all the ingredients for the rub the day before. Cut the meat into slices (approx. 2 cm thick) and rub with the rub. Cover the meat and put in the refrigerator for at least 10 hours.
2. For the sauce, put all the ingredients in a saucepan and heat. Stir the sauce until creamy and season to taste with pepper, garlic powder and Worcester sauce.
3. On the day of preparation, line the Dutch Oven with the bacon strips on the bottom and sides. Cut the vegetable onions into slices and layer them alternately with the meat in the Dutch Oven. Place this at an angle so that the meat and onions are almost upright in the end. Brush the meat with the BBQ sauce and cover with the remaining bacon slices.
4. Place the Dutch Oven on well-heated briquettes. The rule of thumb here is half-half: Put half the amount of briquettes under the pot and the other half on the lid.
5. Heat the layered meat for about 1.5 hours. After about an hour, start checking the meat. Depending on the degree of browning of the meat, take the Dutch Oven out of the heat again.
6. Serve the meat together with onions, bacon and a little sauce straight out of the pot in rolls.