Philly Hot Pork Sandwiches by TWT

[beemaster]

2  lbs boneless pork roast
salt
fresh coarse ground black pepper
garlic powder
basil
italian seasoning or pizza seasoning
dehydrated dried garlic
water
sandwich rolls

Preheat oven to 350 degrees.
Place pork roast in a small baking dish (11 x 7 glass pyrex dish works well).
Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
Roast in oven for about 30 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
Each time you add the water, pour some over the roast, so the top does not get too dry.
Roast in oven for appox. 3 hours.
Trim all visible fat from roast and discard.
Slice roast very thin, in the pan if possible, so you don't lose any juices.
The juices at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like).