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Dilled Pork Roast

1 Boneless pork shoulder roast (3-4 pounds), trimmed and cubed
1 tb Salt
1 1/2 ts Coarsely ground pepper
1 1/2 ts Garlic powder
6 tb Minced fresh dill or 2 tbsp dill weed


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 2 1/2 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.




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