1 boneless pork shoulder roast (3 to 4 lb. trimmed)
1 tbsp. salt
1 1/2 tsp. coarsely ground pepper
1 1/2 tsp. garlic powder
6 tbsp. minced fresh dill or 2 tbsp. dill weed

Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with the 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°F for 2 1/2 to 3 hours or until a meat thermometer reads 160°F-170°F. Let stand 10 minutes before slicing.