Trim fat from roast. Sprinkle roast with salt and pepper. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides.
Combine cider and vinegar; pour over roast. Bring to a boil; cover, reduce heat, and simmer 3 to 3 1/2 hours or until roast is tender. Transfer roast to a serving platter; set aside, and keep warm.
Skim fat from pan juices. Reserve 2 cups juices; discard remaining juices. Return 2 cups juices to Dutch oven; add apricot and remaining 3 ingredients. Cook over medium-high heat 8 to 10 minutes or until thickened, stirring often. Serve fruit mixture with roast.