Räuberfleisch aus dem Dutch Oven// leckeres schnelles One Pot Gericht

Pork neck roast from the Dutch oven. A one-pot meal with a twist. Today I'd like to share my simple, delicious, and quick one-pot recipe with you. Your guests are sure to love it. Preparation time: approx. 3 hours Indirect heat: 180-200°C (350-400°F) I prepared it in the Camp Chef Deluxe 10. Serves approx. 4-5 people 4-5 briquettes on the bottom and 3 on top of the lid. I used GreekFire briquettes. I used the following ingredients: 3.4 kg (1.5 lbs) pork neck 500 ml (1 cup) chicken stock 4-5 tbsp tomato paste 4-5 tbsp BBQ sauce 500 g (1 lb) frozen green beans 12 cloves garlic 2 buffalo mozzarella balls 1 large onion 4 medium onions 1 tbsp salt 2 tsp pepper First, cut the pork neck into slices about the thickness of your thumb, but don't cut all the way through. Season each slice of pork neck with salt and pepper on both sides. Spread a little tomato paste on each slice. Do the same with the BBQ sauce, and rub the underside of the pork neck with BBQ sauce as well. Set the pork neck aside for now. Slice the onions and mozzarella, and press the garlic. Place a little garlic, two slices of onion (not the regular onion), and a slice of buffalo mozzarella between each slice of pork neck. Once you've done that, tie everything together with kitchen twine. Place the sliced ​​onions in the Dutch oven and then place the pork neck on top. Add the beans and stock. Simmer for 1.5 hours with the lid on, checking occasionally to make sure there's enough liquid. I serve this with a delicious floury boiled potato. Enjoy!