Schichtfleisch (Layered Pork Dutch Oven Bbq Classic)

Ingredients

• 2.2 kg Pork neck (Schweinenacken) (Can substitute with pork shoulder; look for a cut with good marbling/fat.)
• 3 large Paprika (bell peppers) (Mix of red, yellow, or green as desired.)
• 3 large Onions (Yellow or white onions.)
• 400 g Bacon (Streaky bacon preferred for layering.)
• 4 medium Potatoes (Waxy potatoes preferred for slicing.)
• 100 ml Barbecue sauce (Your favorite BBQ sauce.)
• 100 ml White wine (Dry white wine for flavor.)
• 4 whole Garlic cloves (Peeled, left whole.)
• 4 tbsp Homemade spice rub (See below for suggested blend.)
• to taste Spice rub components (suggested): Paprika powder, salt, black pepper, fennel seeds (toasted), coriander, rosemary, garlic powder (Toast fennel seeds for best flavor.)

Instructions

1. Prepare the spice rub

   In a mortar and pestle, combine paprika powder, salt, black pepper, toasted fennel seeds, coriander, rosemary, and garlic powder. Grind until well mixed. Adjust quantities to taste.

   Time: PT5M

2. Slice the pork neck

   Remove pork neck from the fridge. Slice into strips about 2 cm thick, ensuring each piece has some fat for juiciness.

   Time: PT10M

3. Season the pork

   Place pork strips in a bowl. Sprinkle generously with the spice rub, coating all sides evenly. Use gloves if desired.

   Time: PT5M

4. Marinate the pork

   Cover the bowl tightly with plastic wrap, pressing it directly onto the meat to minimize air contact. Let marinate in the fridge for at least 15 minutes, or ideally overnight for maximum flavor.

   Time: PT15M

   Temperature: 4°C

5. Prepare vegetables

   Slice bell peppers and onions into strips. Peel potatoes and slice into 1 cm thick rounds.

   Time: PT10M

6. Line Dutch oven with potatoes

   Arrange potato slices in a single layer on the bottom of the Dutch oven. This prevents the meat from burning and adds flavor.

   Time: PT3M

7. Layer bacon around the sides

   Line the inner sides of the Dutch oven with bacon strips, overlapping slightly to form a 'bacon mosaic.' Reserve some bacon for the top.

   Time: PT3M

8. Layer meat and vegetables

   Vertically layer pork strips, bell pepper, and onion strips in the Dutch oven. Alternate layers for even distribution. If there are gaps, fill with extra potato slices.

   Time: PT7M

9. Add garlic, BBQ sauce, and white wine

   Tuck whole garlic cloves among the layers. Drizzle BBQ sauce and white wine evenly over the top.

   Time: PT2M

10. Top with remaining bacon

    Cover the top of the layers with the reserved bacon strips, overlapping to seal in moisture.

    Time: PT2M

11. Cook in Dutch oven

    Place the Dutch oven in a grill or oven set for indirect heat at 160-180°C. Cook with the lid on for 2.5 to 3 hours, until pork is tender and layers are melded.

    Time: PT3H

    Temperature: 160-180°C

12. Rest and serve

    Remove from heat and let rest for 10 minutes before serving. Serve with potatoes from the bottom and plenty of sauce.

    Time: PT5M

13. Cleanup

    Wash the Dutch oven, knife, cutting board, mixing bowl, and utensils. Soak the Dutch oven if needed.

    Time: PT15M

Nutrition Facts

Calories

750

Protein

45g

Carbohydrates

22g

Fat

52g

Fiber

3g

Ingredient Substitutions

• Instead of Pork neck (Schweinenacken): Pork shoulder
• Instead of Paprika (bell peppers): Other sweet peppers
• Instead of Onions: Red onions, Shallots
• Instead of Bacon: Pancetta, Speck
• Instead of Potatoes: Yukon Gold, Red potatoes
• Instead of Barbecue sauce: Homemade BBQ sauce
• Instead of White wine: Apple juice, Chicken broth
• Instead of Garlic cloves: Shallots
• Instead of Homemade spice rub: Store-bought BBQ rub
• Instead of Spice rub components (suggested): Paprika powder, salt, black pepper, fennel seeds (toasted), coriander, rosemary, garlic powder: Your favorite BBQ rub

Equipment Needed

• Large Dutch oven (approx. 9-12 liters)
• Sharp chef's knife
• Cutting board
• Mixing bowl
• Mortar and pestle (for spice rub) (optional)
• Tongs (optional)
• Disposable gloves (optional)

Critical Steps — Do Not Skip

• Prepare the spice rub with toasted fennel seeds.
• Slice pork neck with visible fat.
• Layer potatoes on the bottom to prevent burning.
• Pack layers tightly to prevent collapse.
• Monitor cooking temperature for even, slow cooking.

Chef Tips from the Video

• Try mangalitza pork for extra flavor if available.
• Toast fennel seeds for the rub—it's a game-changer with pork.
• Potatoes at the bottom soak up juices and make a great side.
• Use indirect heat for best results—avoid placing Dutch oven directly over flame.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container.

Freezer: Up to 2 months; thaw overnight in fridge before reheating.

Room temperature: Not recommended for more than 2 hours.

Make-Ahead Tips

• Marinate pork overnight for deeper flavor.
• Slice vegetables and prepare rub a day ahead.