1 smoked boneless pork butt
1 1/2 cups drained crushed pineapple
1/2 cup chopped celery
1 cup unseasoned bread crumbs
1 tsp salt
apricot juice
apricot halves

Brown meat in heavy skillet; cool. Mix pineapple, celery, bread crumbs and salt in medium bowl. Make slashes 2″ deep and 2″ apart in top of pork butt to form pockets. Fill pockets with stuffing. Shape into a roll; tie with heavy string. Pour apricot juice over meat. Cover and bake at 325° F for 2 hours or until tender. Baste meat with apricot juice and place apricot halves on meat the last hour of baking. 8 servings of Pineapple Stuffed Pork.