1 (3 to 4 pound) boneless pork shoulder roast, trimmed
1 tablespoon salt
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 degrees F for 2 1/2 to 3 hours or until a meat thermometer reads 170 degrees F and meat is tender. Let stand 10 minutes before slicing.

Yields 10 to 12 servings.

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