Pork Roulade with Spinach and Roasted Garlic

Preheat the oven to 175 °C. Cut the pork shoulder lengthwise to create a large, flat sheet of meat. Cover with cling film and pound flat with a meat mallet. Season generously with salt and pepper. Thinly slice 3 garlic cloves and sauté briefly in a pan with a little oil along with the leaves from 4 thyme sprigs. Add the baby spinach, season with salt and pepper, and sauté for a few minutes until wilted. Spread the spinach mixture evenly over the meat. Roll up the meat tightly and secure 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 about 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 until done along with the meat.

Remove the finished meat from the oven, remove the kitchen twine, and slice the roulade. Serve with the roasted garlic and sprinkle with chili flakes to taste.