Pork Roulade with Spinach and Roasted Garlic

Preheat the oven to 175 degrees Celsius. Slice the pork shoulder lengthwise to create a larger, thinner piece of meat. Cover with a bag and pound with a meat mallet. Season with salt and pepper. In a pan, sauté 3 cloves of garlic, sliced. Sauté together with the leaves from 4 sprigs of thyme. Add spinach, season with salt and pepper. Sauté for a few minutes, then spread the spinach mixture over the meat. Roll up and tie with kitchen twine.

Place the roulade in a baking dish lined with parchment paper. Pour in water and bake for 60 minutes. Add more water during baking if needed. Cut off 1/3 from each head of garlic. Drizzle with olive oil, season with salt and pepper, and sprinkle with thyme leaves. Add to the oven for the last 20 minutes and bake together with the meat.

Remove the twine from the baked meat and slice it. Serve with roasted garlic, sprinkled with chili flakes.