2 tbsp. (1/4 stick) butter
2 tbsp. vegetable oil
4 lbs. trimmed pork shoulder, cut into 1" cubes
2 lg. onions, sliced
4 garlic cloves, minced
1/4 c. all purpose flour
1 (14 1/2 oz.) can chicken broth
1 1/2 c. apple cider or juice
1 c. dark beer
2 tbsp. Dijon mustard
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. chopped dried apricots
3/4 c. chopped pitted prunes

Preheat oven to 350 degrees. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.

Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.