| 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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