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3 hours
Prep: 15 minutes
Cook: 3 hours
15 calories per serving view nutrition facts
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| 1 | pork shoulder roast | (3-4 pounds), boneless, trimmed | |
| 1 | tablespoon | salt | |
| 1 1/2 | teaspoons | black pepper | coarsely ground |
| 1 1/2 | teaspoons | garlic powder | |
| 6 | tablespoons | dill weed | minced fresh dill, or 2 tablespoons dried dill |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1754mg | 73% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 5% | Vitamin C | 4% | |
| Calcium | 9% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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