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Dutch Oven BBQ Layered Pork | Juicy & Smoky
(0)
180 min
Masterpiece
Knuspr-Küche
Der ultimative BBQ-Klassiker für Grill und Dutch Oven: Saftiger Schweinenacken, krosser Bacon und süßliche Zwiebeln werden dicht geschichtet und stundenlang butterzart in einer würzigen BBQ-Sauce geschmort.
Ingredients
Preparation method
Preparation & Seasoning
Cut the pork neck into slices about 1.5 to 2 cm thick. Peel the garlic and finely grate or press it.
For the BBQ dry rub, thoroughly mix the smoked paprika, brown cane sugar, fine table salt, ground black pepper, and pressed garlic. Rub the spice mixture evenly all over the pork neck slices.
Peel the onions and slice them into rings about 0.5 cm thick.
Chef's tip
Do not add any additional liquid such as water or broth: the onions and meat release plenty of flavorful juices during the slow braising.
Leftovers can easily be shredded the next day and enjoyed as a juicy pulled pork sandwich in a brioche bun.
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