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1
Preheat oven to 325u00b0.
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2
Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
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3
Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
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4
Return the pork to the casserole. Cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 165u00b0, about 1 1/2 hours.
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5
Transfer the pork to a plate and cover it with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
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6
Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, 3 to 5 minutes.
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7
Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.
