Start 24 coals, or start a fire to pull the coals from. You will need 3 batches of coals (about 1 per hour) to finish this dish.

Cube and season the pork with salt and pepper.

Cut the poblano’s in half and remove the seeds and the ribs. Roast over the fire or over a stove burner, and then remove the skins & the stems. Dice. This is the most authentic, but time-consuming part of the recipe. For camping, there’s no shame in using chopped green chilies from a jar.

Set the Dutch Oven over the coals, and add the oil & pork shoulder to brown, wait 3 minutes before turning to get a good sear.

When the pork is about half done, add the onions and poblanos.

Add the cumin, oregano, hot sauce and garlic, stir through and cook until fragrant.

Warm the beer in a sauce pan and dissolve the bouillon in the beer. Stir into the pork in the Dutch oven.

Add the diced tomatillos and stir through. Put the lid on the Dutch Oven and move 6 of the coals to the lid.

Cook for 3 hours, stirring occasionally and replacing coals as needed.

You can warm your tortillas just before serving, by heating them on a low stove burner or over the fire. Do each side for 10 seconds, twice; so heat, flip, heat, flip, heat, flip, heat and off.

Serve on warm tortillas, with lime and orange wedges, avocado and cilantro on the side.