This slow-cooker recipe from HOTC chef Cliff Garinn is ideal for active days on the trail. Set it and forget it — then be sure to bring a hearty appetite to the table.

Ingredients:

1 pork butt — medium to large, depending on the number of campers and size of your slow cooker
Salt
Pepper
Red potatoes, quartered
Carrots, chopped
Celery, chopped
Yellow onion, quartered
1 packet dry onion soup mix or 1 can cream of mushroom soup
½ cup chicken broth
White mushrooms, sliced

Directions:

Generously season pork with salt and pepper. Use any other kind of seasoning for pork or a chicken rub as desired.

Place potatoes, carrots, onion and celery inside the slow cooker. Season with salt and pepper. Sprinkle dry onion soup mix or pour liquid cream of mushroom soup over the contents to help with developing a sauce.

Top vegetables with the seasoned pork butt and pour chicken broth over the veggies, avoiding the pork (so as not to wash off the seasonings).

Set cooker at low for seven to eight hours. After about six hours, add a couple handfuls of sliced mushrooms. And, then, dinner!