3 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
6 tablespoons vegetable oil, divided
6 carrots, peeled, trimmed, and sliced crosswise
4 tablespoons tomato paste
5 cups water
1 cup dried apricots - quartered
1 pound white boiling onions, peeled, each cut into 6 wedges
1 cup pitted prunes - halved