Instructions: Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch oven. Cover with water. Add pepper corns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound)

or until pork is fork tender. Remove from heat, let meat cool in water 2 hours.

Preheat oven to 375 degrees. Remove meat from cooking liquid and place in shallow roasting pan. Spread apricot preseres on top. Bake uncovered 40 minutes.

Meanwhile prepare buttered carrots in 1 inch boiling water. Cook carrots with 1/2 teaspoon salt and the sugar 10 minutes, or until tender. Drain, add 2 tablespoons butter, cover and keep warm.

Also prepare butter cabbage, in 1 quart boiling water with 1 teaspoon salt cook cabbage 5 minutes, or until just tneder. Drain well, toss with butter, vinegar remaining salt and pepper.

To serve, arrage cabbage in center of large platter, cut pork butt in 1" slices and place on cabbage. Arrange carrots around edge of platter.

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