Summary

Ingredients

• 1 cup rub (dry rub), see recipe preparation
• 2 ½ kg pork neck, preferably from the Iberian pork
• 2 tablespoon clarified butter
• 50 slices bacon, 3 mm thick , without cartilage
• 4 onion (s) (butcher`s onions), peeled, cut into thick slices, important: they should not fall apart
• 5 beefsteak tomato (s)
• 4 red peppers, lid removed, pitted, cut into thick rings
• 10 large mushrooms, cleaned, peeled, cut into thick slices
• 10 cloves garlic, peeled, squeezed
• 100 ml BBQ sauce, best quality

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Instructions

1. Cut the neck into 1.5 cm thick slices, rub vigorously on both sides with the Dry Rub and cover and place in the refrigerator for 24 hours.
2. It is best to light up the charcoal briquettes in a chimney. I use 33 briquettes for this.
3. Grease the Dutch Oven with clarified butter. Cover the bottom with slices of bacon. Now the shifting starts. You have to keep in mind that it is really tightly layered. Start with the pork neck. I halved the slices again. Glue two slices to the side wall of the pot, the next layer is the onion rings. Then a layer of tomatoes and a layer of pepper rings. Put the mushroom slices into the pepper rings. Then it goes back to the meat.
4. When you are done with the layers, spread the garlic cloves on top, as well as the BBQ sauce and then another completely closed layer of the bacon on top. The bacon at the top and bottom prevents the meat from burning and adds even more flavor.
5. Now I put 22 briquettes in the fireplace and put the Dutch Oven with the lid on it. I put the remaining briquettes on the lid.
6. Now it`s time to get down to the side dish. Since there are enough vegetables in the layered meat, it is enough to add potatoes. As a tip: Potato gratin in the Dutch Oven - if you have a second one.
7. The meat is ready after 2.5 - 3 hours and tender as butter. You don`t need a knife anymore.
8. Notes: If you want a pork neck from the Iberico pork, then you may first have to look for a butcher who will do it. It is best to pre-order. Of course you can also use a normal pork neck, but the Iberico pig is a specialty.