- 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
- 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.
Originally published as Dilled Pork Roast in Taste of Home June/July 1997, p41
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Dilled Pork Roast
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed May. 19, 2013
This is a very simple way to prepare any pork roast. I love the dill and garlic flavor, and it really enhances the pork.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Comfort Food Dinner Recipes >
- Comfort Food Recipes >
- Dinner Recipes >
- Easy Main Dish Recipes >