Recipe - Dilled Pork Roast

1 Boneless pork shoulder roast
(34 pounds), trimmed and
cubed
1 tablespoon Salt
1 One half teaspoon Coarsely ground pepper
1 One half teaspoon Garlic powder
6 tablespoon 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 One half to 3 hours or until a meat thermometer
reads 170 degrees and meat is tender. Let stand 10 minutes before slicing.
Yield: 1012 servings.

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