Roasted Pork shoulder (bogfläsk)

I have no idea if that is the correct way to translate from swedish * bogfläsk* to english.Anyway it looks like the picture below and I bought a big round piece for about 1, 5 kg.

Basicly you leave the meat the way it is, fat side up, and you make a spice mix with : garlic powder , cayenne pepper, rosmarin, koriander ( cilantro ), thyme, grill spice, salt, white pepper and oil.
Pre.heat the oven at 150 degrees C, place the meat in a non stick oven pan , brush the meat all over with the spice mix and alongside the meat cut a red onion  in four and crush 3-4 garlic cloves too.The red onion will give a better taste to the sauce that will follow.
It will stay in the oven for about 2 hours and 30 minutes or better check it with a meat thermometer , when the meat in the middle reaches 85 C it is done.
When the meat is done you have to let it cool down  for at least 15-20 minutes before you can cut it.
For the brown sauce you have to strain the juices in a pan, melt some butter with a tablespoon of flour , add the juices some cream, a beef stock cube, and a few drops of chinese soya to give it a bit more of a brown colour.
I made a sallad with parsley, cherry tomatoes and isberg sallad.

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