Dilled Pork Roast
Submitted by Greensacres
Slow-roasted boneless pork shoulder rubbed with fresh dill, garlic powder, and coarse black pepper, marinated overnight for deep flavor. A simple 5-ingredient roast that feeds 8.
YIELD
8 servingsPREP
15 minCOOK
3 hrsREADY
3 hrsSometimes the simplest recipes are the ones that blow people away.
A boneless pork shoulder gets deep slits cut across the top, then stuffed and rubbed with a bold mix of fresh dill, garlic powder, coarse black pepper, and salt.
An overnight rest in the fridge lets those flavors burrow deep into the meat.
The next day, it roasts low and slow until fork-tender and fragrant with dill from edge to center.
Pro Tips
- Cut the slits deep enough that the seasoning reaches well into the center of the roast, not just the surface
- Marinating overnight is key; this isn’t a shortcut-friendly step, so plan ahead
- If fresh dill isn’t available, 2 tablespoons of dried dill works, but fresh gives a much brighter, more herbaceous result
- Let the roast rest for at least 15 minutes after pulling it from the oven before slicing so the juices redistribute
Ingredients
Directions
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 2½ to 3 hours or until a meat thermometer reads 170 degrees servings.
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