Ukrainian Baba's Pork Roast

Pat the pork shoulder roast dry with paper towels. In a small bowl, combine 2 tablespoons of flour and the salt. Rub this mixture all over the pork. (Prep time: 5 minutes)

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork roast on all sides until nicely browned. This step is crucial for developing deep flavor. (Cook time: 10-15 minutes)

Add the thinly sliced onions to the pot. Cover, reduce the heat to low, and cook for about one hour, adding a little water or broth if the pot becomes too dry. Turn the meat twice during the roasting process to ensure even cooking. (Cook time: 60 minutes)

While the pork is roasting, prepare the beets. Place them in a saucepan, cover with water, and bring to a boil over medium heat. Cook until the beets are tender enough to be easily pierced with a fork. Reserve about 1 cup of the beet cooking liquid after draining. (Cook time: 30-40 minutes)

Once the beets are cool enough to handle, peel and chop them into cubes. Add the chopped beets and pitted prunes to the Dutch oven with the pork. Pour in the reserved beet water, cover, and simmer for another 15 minutes to allow the flavors to meld. (Cook time: 15 minutes)

Remove the pork roast from the pot and set it aside on a platter to rest. (Rest time: 10 minutes)

In a small bowl, whisk together the remaining 1 tablespoon of flour with the sour cream until smooth. Pour this mixture into the Dutch oven and stir well, scraping the sides and bottom of the pot to incorporate any browned bits. Simmer until the sauce thickens to your desired consistency. (Cook time: 5-10 minutes)

Season the sauce with paprika and taste. Adjust the seasoning with salt and pepper as needed. (Prep time: 2 minutes)

Slice the pork roast and serve it with the beet and prune-infused sauce. Excellent served over kasha or lokshyna (Ukrainian noodles).