A Lovely Marinade for Pork Shoulder Butt

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.