Layered meat in a Dutch oven

Outdoor Cooking Classic

Layered meat is one of the most popular dishes made in a Dutch oven. Slices of pork neck are layered with bacon, onions, and potatoes in a cast-iron pot and slow-cooked.

The even heat in the Dutch oven makes the meat especially tender and juicy. After several hours of cooking, the pork neck almost falls apart on its own and combines with the roasted aromas of bacon and onions to create a rich, hearty dish.

The recipe works both outdoors with briquettes and in the oven.

Which meat is suitable?

Traditionally, pork neck is used because it contains enough fat to remain particularly juicy.

Lean pork also works, but the neck's fat content provides the typical intense flavor.

Marinating the meat – is it necessary?

The meat can be seasoned directly during preparation.
If you have more time, you can marinate it the day before so that the spices can penetrate even better.

Ingredients (approx. 4–6 servings)

1.5 kg boneless pork neck

3 large cooking onions
4 large potatoes

250 g bacon or streaky bacon

200 ml BBQ sauce

Spices

2 tsp paprika powder (sweet)
1 tsp black pepper
1 tsp salt
1 tsp garlic powder

Preparation

1. Prepare ingredients

Cut the pork neck into slices about 1–2 cm thick.

Peel onions and cut into thick rings.

Peel potatoes and also cut into slices.

2. Season meat

Season the meat slices with paprika powder, pepper, salt, and garlic powder and rub in well.

3. Fill the Dutch oven

Now layer the ingredients alternately:

1. Meat
2. Onions
3. Potatoes
4. Bacon

Repeat this order until all ingredients are in the pot.

Finally, spread the BBQ sauce evenly over it.

4. Braise

Close the Dutch oven with the lid.

For a 4.5 QT Dutch Oven:

• approx. 5–6 briquettes under the pot
• approx. 10–12 briquettes on the lid

Let the layered meat braise for about 2–2.5 hours.

Check after about 90 minutes and add briquettes if necessary.

5. Alternative in the oven

Cook the Dutch oven with the lid closed at 160 °C top/bottom heat for about 2–2.5 hours in the oven.

6. Serve

The layered meat is ready when the meat is tender and slightly browned and can be pulled apart with a fork.

Side dishes

Layered meat is very filling and hardly needs any side dishes. Especially suitable are:

• fresh bread or rolls
• baguette
• green salad