Boneless pork roast w/ prunes and garlic?

[Retrograde]

5. I have an old (c. 1980) Betty Crocker cookbook with a similar recipe

It uses a mixture of prunes and dried apricots.

Summarizing:

For a 4 lb pork shoulder, mix 1/2 tsp cloves, 1/2 tsp ground cinnamon with about 3 oz dried prunes and 3 oz dried apricots. Make a hole through the pork shoulder, then stuff the fruit mixture inside. Salt and pepper outside of roast, then cook, fat side up, at 325 for about 2.5 hours, basting with apple cider occasionally. When done, remove roast, deglaze pan with apple cider, add cornstarch slurry to thicken gravy.

I've made in several times (usually with just apricots since I have them on hand more often than prunes) and it comes out fine. The long, slow roasting is key. Pork (and duck, and turkey) goes well with fruit.