Ingredients
- 4 kg neck of pork, no bone
- 3 sweet onions
- 150 g thin bacon rashers
- 400 ml BBQ sauce
- 1 cast-iron pot, Petromax Dutch Oven FT6
- For the BBQ Rub:
- 6 tbsp sweet paprika
- 2 tbsp spicy paprika
- 4 tbsp brown sugar
- 2 tbsp white sugar
- 1 tbsp ground white pepper
- 2 tbsp ground black pepper
- 3 tbsp salt
- 2 tsp garlic powder
- 1 tsp chilli powder
- Â
Instructions
For the BBQ Rub:
Combine all ingredients and keep in airtight container.
For the Layered Meat:
- Slice meat into thick strips and coat in BBQ rub.
- Peel onions and cut thinly.
- Cover bottom of pot with bacon.
- Turn pot onto side and fill, layer by layer, with meat. Repeat until full.
- Layer onion rings and, if desired, potatoes between meat.
- Spread BBQ sauce over meat.
- Cover pot with lid and close firmly.
- Place 6 briquettes under pot and 12 on top.
- Braise meat for 3 hours. If necessary, add more briquettes under the pot and on lid.
Recipe: Luc Hoffmann
