Brown diced pork in a 12" Dutch oven over 12-15 charcoal briquettes.
Stir in mushroom soup and simmer covered for 40 minutes over bottom heat only.
(This tenderizes the pork)
Add sliced mushrooms over the mixture.
Prepare stuffing mix and spread on top of mushrooms.
Bake for 30 minutes more with 6-8 coals on the bottom and 12-14 coals on top.