Preheat oven to 425. Rub roast with ingredients in this order: soy sauce, Kitchen Bouquet, honey and dry mustard. They place onion slices under the kitchen string holding the roast together (on all sides). Place roast and ½ c stock in shallow oil baking dish that has been rubbed with coconut oil. Cook for 15 minutes. Reduce oven temperature to 325 for 40 minutes. Add ½ c stock, plus shallot and ginger to dish and reduce oven temperature to 300 for 40 minutes or until pork register 160 on a meat thermometer. Remove from oven and sit on carving board for 10-15 minutes covered.
Place dish on stove, medium heat. Scrape drippings, onions, and ginger from bottom of dish. Add ½ c stock. Stir often. Add salt and pepper to taste. Can thicken with mixture of 2 T spelt flour and ¼ c rice milk. Once thickened as desired, remove from heat and emulsify (in blender or with immersion blender) so au jus is of a sauce consistency (no lumps).
Slice pork in thin slices and place on serving dish, pour au jus over the top and then sprinkle with almonds just before serving.
Serve with roasted sweet potatoes and veggies in season.