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.

MediumGermanServes 8

Printable version with shopping checklist

Source Video
1h 22m
Prep
3h
Cook
31m
Cleanup
4h 53m
Total

Cost Breakdown

Total cost:$38.00
Per serving:$4.75

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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