In a large bowl combine pork, apricots, raisins, red wine, red wine vinegar, dill, mint, thyme, cumin, and pepper. Marinate in the refrigerator for 24 hours. Stirring now and then.
Strain the pork and fruit. Reserve the marinade. Separate out pork and pat dry. Reserve fruit in a small bowl.
Preheat oven to 350 degrees F
Heat olive oil in a large frying pan, brown the meat in small batches. Transfer the pork to a large dutch oven casserole.
Wipe out the frying pan, saute shallots for about 5 minutes over medium heat. Add reserve marinade and bring to a boil. Thicken slightly for a few minutes, pour over the meat.
Add the apricots, raisins, white wine, half the chicken stock, bay leaves, and honey to the dutch oven with pork. Stir to combine. Over medium high heat, bring to a boil. Cover and put in oven.
Bake for 75 minutes. Uncover pot, add more chicken stock if meat looks dry. Bake for another 30 minutes or until pork is fork tender.
Serve with rice and a salad