South Philly Roast Pork Sandwiches

Preheat the oven to 325 degrees Fahrenheit, which is equivalent to 165 degrees Celsius.

Prepare the pork by removing any strings or netting that may be attached to it, taking care not to damage them. Combine the herbs - rosemary, parsley, and garlic - with 3 teaspoons of oil, 1 tablespoon of kosher salt, and 1 tablespoon of pepper in a bowl. Carefully slice open the pork roast and spread it evenly with the herb mixture. Roll up the pork tightly, securing it with the strings or netting you removed earlier. Rub the remaining 1 teaspoon of oil all over the pork, seasoning it with more salt and pepper to taste.

Place the pork in a roasting pan, positioning it fat-side up. Pour water into the pan to create a makeshift saucepan.

Bake the pork in the preheated oven, periodically basting it with the juices from the pan and adding more water if necessary. Use an instant-read thermometer to check the internal temperature of the meat, aiming for at least 145 degrees Fahrenheit. This process should take around 1 1/2 to 2 hours.

Remove the pork from the oven and let it rest for 10 to 15 minutes, allowing the juices to redistribute. Reserve any remaining pan juices in the roasting pan.

While the pork is resting, prepare the fixings. Heat oil in a frying pan over medium heat and stir in garlic and red pepper flakes until fragrant, about 3 minutes. Pour in chicken stock and bring the mixture to a boil. Add spinach, lemon juice, salt, and pepper, stirring occasionally until the spinach is wilted.

Once the pork has rested, cut it into thin slices and return it to the juices in the roasting pan.

Slice sandwich rolls and sprinkle Manchego cheese over them. Add pork slices on top, followed by a layer of spinach.

Cut and remove the string from the roast.