This is my recipe for Meat Layer (Schichtfleisch)
Cooked this at the The Northern Tailgate 2019
For The Dutch Oven
2kg Pork Loin
20 Rashers Streaky Bacon
6-7 medium onions, peeled and and sliced 20mm thick
100g Any BBQ Rub
250g BBQ Sauce
Cut the Pork Loin in to 25mm thick Steaks.
Place in a non metalic container and cover with BBQ Rub and work in, place in the refrigerator for a minimum of 2 hours, best overnight.
Peel and slice the onions into 20mm rounds.
Line the bottom of a Large Dutch Oven with 10 slices of Streaky Bacon.
Place a row of Pork Loin Steaks on edge, then a row of onions, repeat until all meat and onions have been used.
Pour BBQ Sauce over the meat and onions.
Top with the remaining Rashers of Streaky Bacon.
Place Dutch Oven on a bed of 7 Coals and 16 on the Lid.
Cook for 3 hours replacing the coals if necessary.