Roast Pork in Dutch Oven
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 hrs |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork neck, whole
- 2 bell pepper (s)
- 6 carrot (s)
- 6 medium onion (s)
- 6 cloves garlic
- 250 g mushrooms, brown
- 150 ml barbecue sauce
- 50 ml honey
- marjoram
- BBQ rub
- Paprika powder
- salt
- pepper
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Rub the meat the day before with the rub, then wrap it airtight with cling film and put it in the refrigerator.
- Take the meat out of the refrigerator about 1 hour before cooking so that it reaches room temperature. Light coal. In the meantime, the vegetables can now be cut into cubes.
- Mix 1/2 l vegetable stock with marjoram, barbecue sauce, honey and paprika.
- Place the Dutch Oven on the coals and let it get hot. Then fry the meat on all sides for about 10 minutes. When seared, take out and fry the vegetables briefly.
- Now pour the broth into the vegetables and place the meat on top.
- Put the lid on and put about 12 - 15 coals on the lid under the pot I had about the same amount of coals. Now check every half an hour and stir if necessary.
- Experience all the pleasure after approx. 4 hours. The meat is wonderfully tender and the vegetables turn into a delicious vegetable stock.
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