Dilled Pork Roast

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  • 1 (3 to 4 pound) boneless pork shoulder roast, trimmed
  • 1 tablespoon salt
  • 1 1/2 teaspoons garlic powder
  • 6 tablespoons minced fresh dill or 2 tablespoons dill weed


  1. Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with remaining seasonings.
  2. Place in a large resealable plastic bag and refrigerate overnight.
  3. Remove roast from bag and place in a greased roasting pan.
  4. Bake, uncovered, at 325 degrees F for 2 1/2 to 3 hours or until a meat thermometer reads 170 degrees F and meat is tender.
  5. Let stand 10 minutes before slicing.

Yield: 10 to 12 servings