Braised Pork with Apricots and Beer

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1/3 cup olive oil

2 3/4 pounds pork shoulder, cubed

Kosher salt and freshly ground black pepper

4 medium carrots, cut into 2-inch pieces

2 stalks celery, cut into 1-inch pieces

1 onion, cut into large chunks

5 cloves garlic, smashed

1/3 cup all-purpose flour

Three 12-ounce bottles Belgian-style wheat beer

1 cup dried apricots

5 sprigs fresh thyme

Cooked egg noodles, for serving