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 thermometer reads 170° and meat is tender. Let stand 10 minutes before slicing.