1 boneless pork shoulder roast (3-4 pounds) — trimmed
and cubed 1 tablespoon salt
1 1/2 teaspoons coarsely ground pepper
1 1/2 teaspoons garlic powder
6 tablespoons 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 servings.