Pork Roulade with Spinach and Roasted Garlic

Preheat the oven to 175 °C. Cut the pork shoulder lengthwise to create a large, flat piece of meat. Cover with cling film and flatten with a meat mallet. Season generously with salt and pepper. Slice 3 cloves of garlic thinly and briefly sauté them in a pan with a little oil, along with the leaves from 4 sprigs of thyme. Add the baby spinach, season with salt and pepper, and sauté for a few minutes until it wilts. Spread the spinach mixture evenly over the meat. Tightly roll up the meat and secure it with kitchen twine.

Place the roulade in a baking dish lined with baking paper. Pour in a little water and cook in the oven for approx. 60 minutes. Add more water during baking if necessary. Cut off the top third of each of the remaining 4 garlic bulbs. Drizzle with olive oil, season with salt and pepper, and sprinkle with the remaining thyme leaves. Add the garlic to the oven for the last 20 minutes and roast it alongside the meat.

Remove the cooked meat from the oven, remove the kitchen twine, and slice the roulade. Serve with the roasted garlic and sprinkle with chili flakes as desired.