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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I'm always looking for different ways to dress up ordinary foods. Here dill nicely complements pork roasts.Clara Sever, Vandling, Pennsylvania Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds) |
1 tablespoon salt |
1-1/2 teaspoons coarsely ground pepper |
1-1/2 teaspoons garlic powder |
6 tablespoons minced fresh dill or 2 tablespoons dill weed |
Directions:
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. 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° for 2-1/2 to 3 hours or until a meat thermometer reads 170° and meat is tender. Let stand 10 minutes before slicing. Yield: 8-10 servings.
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