Have your butcher bone and cut a pocket in the pork shoulder. Sauté the onion and celery in the butter for 5 minutes. From the can of apricots add 1/4 cup of juice, the breadcrumbs and the seasonings. Stuff this into the shoulder. Roast in a slow oven (325 degrees F) for 3 to 4 hours. Add the apricots, and cook for 15 minutes longer.