Would call it piled porc
Some BBQ in my beloved Dutch Oven. Its a german-american recipe and called "Schichtfleisch" - in English I would call it "Piled Porc".
3,5kg sliced pork neck
500g bacon
4 big onions
3 red paprika
400ml good BBQ sauce
Magic Dust dry rub
Its for a 12.0 Dutch Oven. The day before BBQ rub the pork neck slices with magic dust plentiful. Next day cover the bottom of your dutch oven with bacon. Slice the paprika and onions in little thicker slices. Now stack everything upright in the dutch oven like in my second image. At last cover all up with the BBQ sauce. Prepare the right amount of coals - in my case it was 21 on top and 11 underneath. The desired temperature is between 160°C and 180°C. Now it takes 3-4 hours to finish this meal. Best served with some bread. Enjoy!
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