• 1 five pound pork bone in or out
• 1 large onion
• 6 cloves of garlic
• 1 large bell pepper
• 1 (small) bunch of cilantro
• Kosher salt
• Olive Oil
• Peppercorns
• 2 bottle of dark beer
• Banana Leaves
  (you can find banana leaves at any oriental grocery store)
• 1 cup of good Chardonnay

Preparation: Do this at home, prior to leaving on your trip. Mince/grind all the veggies, add salt to taste. Poke holes in the pork butt, stuff veggie mixture into holes and rub them all over the pork. Put it into a gallon size zip lock bag and pour in the wine. Add a little more salt, zip the bag, and let it marinate in the fridge for at least a day or two before your trip.

Cooking: At the site, wipe down each leaf and crack 8 peppercorns and sprinkle it on the pork. Rap pork in leaves, use as many as you need, and then place the pork in the dutch oven and pour in marinade and 1/2 cup of water. Place hot coals under the oven and on the lid and then cook it for about 1 hour. Then, pour in one beer (keep the coals hot!) and cook it for another hour. Then, pour in the last beer, cook for another hour to 45 minutes. Beer should caramelize and make rich broth that can be used as gravy.

Comments:
If you aren't going to cook it on the first day of camping, then after it marinates for a day or so, freeze it.