10 -12italian rolls (or you can use french bread if are not available in your area, you want a crusty roll,)
Preheat oven to 350 degrees.
Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
Roast in oven for about 15 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 until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
Trim all visible fat from roast and discard.
Slice roast very thin, in the pan if possible, so you don't lose any juices.
If all goes well, the juices/gravy 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, or you can thicken the gravy with water and cornstarch or flour, if desired).