Paleo Porc au Lait

This is a classic french dish, and it can make any weeknight dinner seem decadent.  It's rich, so a 3-4 lb pork butt (also called a pork shoulder) can feed 5 people if they're average eaters.  I adapted this recipe from the Les Halles Cookbook, and if there's one thing about French cooking I love it's the sauces.  It's a simple way to give your dishes some depth, and fairly easy to paleo-cize.

3lb pork butt

3 tbs olive oil

1 large onion, chopped

1 carrot, finely diced

1 garlic clove, finely diced

1 tsp coconut flour

2 cups unsweetend coconut milk (I like the SoDelicous brand)

1 bay leaf

2 sprigs of fresh thyme

2 sprigs fresh rosemary

Heat olive oil in a large dutch oven, season the pork with salt and pepper and brown on all sides.  Remove from pan and set aside. Add onion, carrot and garlic and saute for about 10 minutes.  Add the flour and stir to coat, then add the milk.  Tie the bay leaf, thyme and rosemary together using butchers twine (it will make it mu easier to retrieve later) and toss it in.  Bring to a boil, return the pork to the dutch oven and simmer for 1 hour.

Remove the pork, discard the herbs, and puree what's left in the pot.  Serve sliced pork with sauce!