Plum Cream–Baked Pork Shoulder w/Turnip Mash

This dish melds the traditional French entrée porc aux pruneaux with the classic northern Italian milk-braised pork for a deeply savory meal perfect to offset the snapping chill at the start of autumn and the end of fresh plum season. Should you want to make this and not have fresh plums, feel free to substitute prunes. It will be different, but very delicious. The only thing to note is that pork shoulders often come in a range of sizes. I find 3 lb [1.4 kg] roasts most commonly, but would