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Schichtfleisch (Layered Pork Dutch Oven BBQ Classic)
A German BBQ classic: tender, juicy pork neck layered with paprika, onions, bacon, and potatoes, slow-cooked in a Dutch oven with a homemade spice rub and a touch of barbecue sauce and white wine. Perfect for outdoor cooking or a hearty family meal.
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Critical Success Points
- • 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.
Safety Warnings
- • Dutch oven and contents become extremely hot—use oven mitts.
- • Watch for hot bacon fat when opening the lid.
- • Ensure pork is cooked to at least 70°C internal temperature.
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