Dilled Pork Roast
Yield
servingsPrep
15 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pork shoulder
(3-4 pounds), boneless, trimmed |
*
|
|
| 1 | tablespoon |
salt
|
|
| 1 ½ | teaspoons |
black pepper
coarsely ground |
|
| 1 ½ | teaspoons |
garlic powder
|
|
| 6 | tablespoons |
dill weed
minced fresh dill, or 2 tablespoons dried dill |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pork shoulder
(3-4 pounds), boneless, trimmed |
*
|
|
| 15 | ml |
salt
|
|
| 7.5 | ml |
black pepper
coarsely ground |
|
| 7.5 | ml |
garlic powder
|
|
| 9E+1 | ml |
dill weed
minced fresh dill, or 2 tablespoons dried dill |
|
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 servings.
