Cut the pork shoulder into even cubes. Pat them dry with paper towel. Dry meat browns better. Season lightly with salt and pepper before cooking.

Heat oil in a large pan over medium heat. Add pork cubes in small batches. Do not overcrowd the pan. Cook until golden brown on all sides. Remove and set aside.

In the same pan, add chopped onion. Cook until soft and slightly golden. Stir often to avoid burning. Add minced garlic and cook for one minute until fragrant.

Lower the heat slightly. Add sweet paprika and smoked paprika. Stir quickly so the spices do not burn. Paprika can turn bitter if overheated. Mix gently for even flavor.

Stir in tomato paste. Cook for one minute to deepen flavor. Pour in chicken stock slowly. Scrape the bottom of the pan. This adds rich taste to the sauce.

Return the browned pork to the pan. Stir well so meat is covered in sauce. Cover with a lid. Let it simmer gently for about 30 minutes. The pork will become tender.

Turn off the heat. Stir in sour cream slowly. Mix until the sauce becomes creamy and smooth. Taste and adjust salt if needed.

Sprinkle fresh parsley on top. Serve hot with mashed potatoes or rice. The creamy paprika sauce tastes best when warm and fresh.