3 1/2 to 4 lbs. pork shoulder roast
1 c. catsup
1/2 c. firmly packed brown sugar
1 tsp. salt
1 tsp. pepper
1 to 2 tbsp. chili powder
6 tbsp. vinegar
2 tbsp. lemon juice
1/4 c. Worcestershire sauce
2 tsp. prepared mustard

Cover roast with salt water. Cook in a large Dutch oven for 2 to 2 1/2 hours or until tender. Drain and thinly slice; place in a shallow 2 quart baking dish. Combine remaining ingredients; stirring well. Spoon mixture over sliced roast; turning slices to coat. Note - a small pork roast may be cooked in a crock pot.