I don't normally cook pork because it's not the kind of meat we often buy. But I saw this recipe and thought why not? And oh my God! It's SOOOOO GOOOOOOD!

Ingredients:
2 tbsp coconut oil
sea salt, pepper to taste
4- to 5- pound pork loin roast
1/4 cup desiccated coconut
6 carrots
a celery stalk
2 onions
3 1/2 cups chicken broth
2 cans of tomatoes
6 fresh thyme branches
6 garlic cloves, crushed
4 tbsp organic butter

• Heat coconut oil over medium heat in a large frying pan.
• Sprinkle salt and pepper all over the roast and then roll the roast in the coconut.
• Sear the roast in the frying pan for 4 minutes on each side.
• While the roast is searing, chop the veges into large pieces.
• Remove the roast from the pan, add all the veges and cook in the drippings from the roast until the onions become tender.
• Add the stock, canned tomatoes, thyme branches, garlic and pepper.
• Stir well and bring to boil.
• Place the roast in a slow cooker and Pour the vege mix over the roast. Cook on high for 4 hours and then on low for another hour.
• After the roast is done, remove the roast from the vege mix.
• Remove the thyme and pour half of the vege mix into a food processor or a blender. Add the butter and blend until smooth.
• Place the sliced meat on a plate, top with the remaining cooked veges and pour the blended sauce all over it.