Try this on a pork shoulder roast or a rotiserie chicken.
Wet rub for pork, lamb, and chicken.
2 tbsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
2 tbsp fresh garlic, crushed
1 tbsp coarse sea salt
virgin olive oil
black pepper to taste
Place the rosemary, garlic, and salt in the mortar, add a little olive oil and then use the pestle to crush and blend into a paste, adding more oil as necessary. What you're aiming for is essentially a rosemary pesto, minus the parmesan. Add the black pepper, blend again, and you're done.
The relative proportions of the ingredients are approximate, particularly since it's hard to estimate the freshness of the rosemary and oregano, and the coarseness of the salt. Also, if you don't have a mortar and pestle, try using a sturdy bowl and large spoon or similar.