1. In a large bowl put pork, apricot, raisins, red wine, vinegar, dill, mint, cumin, pepper, thyme and salt. Cover and marinate refrigerated for 24 hours or overnight; stir occasionally.
2. Remove pork and fruit from the marinade. Reserve fruit arid marinate separately. Pat dry the pork in paper towels.
3. In a large frying pan heat the olive oil and saute the pork until brown. Transfer the meat to an oven dish.
4. Pour off oil from pan, add shallots and sauté over low heat for 5 minutes. Add the marinate and heat to boil. Cook until reduced and pour into oven dish,
5. Preheat oven to 350°.
6. In the frying pan put the reserved apricots, raisins, 1/2 cup white wine, 2 cups chicken broth, bay leaves and honey; mix well. Place over medium heat, bring to a boil and pour over the pork in the oven dish; cover and bake.
7. Cook in the oven 11/4 hours. Uncover the dish and add the rest of wine or broth if necessary. Cook uncovered for 30-45 minutes more until the meat is tender and the sauce thickened. Serve with rice.