1 pork shoulder butt or other 2-3 pound slightly fatty cut of pork roast
1 tsp salt
1/2 tsp pepper
Grind in mortar with pestle
1 shallot sliced thinly
1/2 tsp thyme
add to mortar, grind to paste
1 tsp good mustard
1 tsp apricot jam
add to other ingredients in mortar, grind to paste
Pull out pork butt, pat dry, put on a plate, lightly salt & pepper.
Rub in marinade until thoroughly coating pork and a bit rubbed in - 2 mins.
Stick back in fridge for 2-4 hours. Pull out about 15 mins before putting in oven.
Bake in 375-400F oven until meat thermometer reads 160-170.
Serve with some pan juices. Excellent.
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