Name: Dilled Pork Roast
Ingredients: 1 Boneless pork shoulder roast (3-4 pounds), trimmed and cubed; 1 tb Salt; 1 1/2 ts Coarsely ground pepper; 1 1/2 ts Garlic powder; 6 tb Minced fresh dill or 2 tbsp dill weed

The fool’s attention wanders, never focused on wisdom (Pr. 17:24). He ignores all consequences (Pr. 9). He is persuaded that his way is the right way, so there is no reason to listen to others (Pr. 14:12; 28:26). He thinks he will always get away with it, but he will be exposed (Pr. 15:3). He goes with his feelings, not realizing that they can mislead (Pr. 14:8). Of course, the fool feels the consequences of his behavior at times, and he might even have glimpses into how he has brought pain on others (Pr. 17:25), but consequences are no deterrent (Pr. 27:22). The destructive pattern is repeated because folly is enjoyed (Pr. 26:11).

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dishes, Pork & ham, Taste of ho	10	Servings

INGREDIENTS

1		Boneless pork shoulder roast (3-4 pounds), trimmed and cubed
1	tb	Salt
1 1/2	ts	Coarsely ground pepper
1 1/2	ts	Garlic powder
6	tb	Minced fresh dill or 2 tbsp dill weed

INSTRUCTIONS

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 and meat is tender. Let stand 10 minutes before slicing.
Yield: 10-12 servings.
NOTES : From Clara Sever, Vandling, Pennsylvania Recipe by: Taste of Home,
June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@aol.com on
Jul 6, 1997

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