Dilled pork roast

10 Servings

Ingredients

Quantity Ingredient
1 Boneless pork shoulder roast (3-4 pounds), trimmed and cubed
1 tablespoon Salt
1½ teaspoon Coarsely ground pepper
1½ teaspoon Garlic powder
6 tablespoons Minced fresh dill or 2 tbsp dill weed

Directions

Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with remaining seasonings. Place in a large resealable plastic bag and refrigerate overnight. Remove roast from bag and place in a greased roasting pan. Bake, uncovered, at 325 degrees for 2½ to 3 hours or until a meat thermometer reads 170 degrees and meat is tender. Let stand 10 minutes before slicing.

Yield: 10-12 servings.

NOTES : From Clara Sever, Vandling, Pennsylvania Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@... on Jul 6, 1997

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