Layered shashlik pot from the Dutch oven

Hearty, juicy, perfect for many guests

This shashlik pot is true Dutch oven comfort food. Everything is layered, the sauce is poured over – and then the coals take over. The meat becomes butter-tender, the peppers soft, and the sauce rich and aromatic.

Ideal for parties, garden gatherings, or when many hungry guests arrive.

Ingredients (for DO9 / approx. 8–10 people)

• 1.5 kg pork neck

• 600 g smoked bacon (diced)

• 6 onions (mixed, red & cooking onions)

• 5 colorful bell peppers

• 800 ml strained tomatoes

• 4 tbsp Worcestershire sauce

• 150 ml herb vinegar

• 75 ml sugar beet syrup

• 75 ml honey

• 2 tsp paprika powder (sweet)

• 1 tsp paprika powder (smoked or hot)

• 1 tsp garlic powder

• 1 tsp black pepper

• 1–2 tsp salt

• Tabasco to taste

Preparation

1. Preparation

Cut pork neck into large cubes (approx. 3–4 cm).

Rub thoroughly with paprika powder, garlic powder, pepper, and salt.

Dice the smoked bacon as well.

Cut onions and bell peppers into large pieces.

2. Mix the sauce

Mix strained tomatoes with Worcestershire sauce, vinegar, honey, sugar beet syrup, and Tabasco.

Season to taste – the sauce should be sweet-savory with a slight acidity.

3. Layering

Lightly grease the Dutch oven.

Now layer:

1. Meat
2. Smoked bacon
3. Onions
4. Bell peppers

Repeat until everything is used up.

Finally, pour the sauce evenly over it.

Do not stir – the layered effect will be preserved.

4. Cooking

For a DO9:

• approx. 8–9 briquettes on the bottom
• approx. 14–16 briquettes on top

Target temperature: approx. 170–180 °C

Braising time: 3–3.5 hours

Check gently after 2 hours.
If necessary, add a little liquid.

👉 The meat is ready when it is butter-soft.

Side Dish Tip

Perfect with:

• Rice
• Baguette
• Mashed potatoes
• or baked potatoes

Thanks to BBQ Bear for the recipe inspiration!