1/2 tsp. salt
1/2 tsp. garlic salt
2 1/2 tsp. chili powder, divided
4 lbs. boneless pork roast, rolled and tied
1 c. apple jelly
1 c. ketchup
2 tbsp. vinegar

Preheat oven to 325 degrees. In small bowl, combine salt, garlic salt and 1/2 teaspoon chili powder. Rub roast with mixture. Place roast, fat side up, on rack in shallow roasting pan. Roast, uncovered, approximately 2 hours. While meat cooks, combine jelly, ketchup, vinegar and remaining chili powder in medium saucepan. Bring to boil. Reduce heat and simmer, uncovered, 2 minutes. Set aside. About 15 minutes before roast is done, baste meat with jelly mixture. When roast is done, remove from oven and let stand 10 minutes before carving. Mix 1/2 cup of pan drippings with remaining jelly. Reheat sauce if necessary and serve with roast. Makes 10 servings.

Note: If roast is very lean, there may not be as much as 1/2 cup drippings. Add whatever is in bottom of pan to jelly mixture.