Flour contaminated by raw pork juices
Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground for bacteria.

Your concern should not be (just) the bacteria, but also the much hardier toxins that they produce--those could easily give you food poisoning, and normal cooking times and temperatures are very unlikely to adequately destroy them.