1. Season pork with salt and pepper. Heat 3 tbsp. of the oil in a large heavy-bottomed pot over mediumhigh heat. Add pork and cook, stirring occasionally, until meat releases its juices and is no longer pink all over, about 5 minutes. Add carrots and cook until slightly tender, about 5 minutes. Stir in tomato paste and 5 cups of water, then add apricots. Bring to a boil, reduce heat to medium-low, and gently simmer, uncovered, for 45 minutes.