Braised Pork & Winter Fruit (Crowd Cow)

Ingredients

• 2 ½ to 3 lbs.bone-in picnic (shoulder) roast
• 1 dz. dried apricot halves, figs, prunes, or a mixture
• ⅓ to ½ cup dark or white seedless raisins
• 1 cup dry red wine; chicken or pork stock can be substituted
• ⅔ cup red wine vinegar
• 3 Tbsp. chopped fresh dill (or 1 1/2 Tbsp. dried)
• 2 Tbsp. chopped fresh thyme (or 1 Tbsp. dried)
• 2 tsp. ground cumin
• 2 to 3 Tbls. lard or high-heat oil
• 4 shallots or or 1 medium onion, peeled and sliced thinly
• 2 to 3 cups chicken stock
• 2 bay leaves
• ¼ cup honey
• Sea salt and freshly ground black pepper to taste
• 1 small to medium potato
• 1 medium parsnip
• Butter
• Milk, kefir or yogurt
• Sea salt and white pepper