1 (3 1/2 - 4 lb.) pork shoulder roast
1 c. catsup
1/2 c. firmly packed brown sugar
2 tsp. salt
1 tsp. pepper
1-2 tbsp. chili powder
1/4 c. + 2 tbsp. vinegar
2 tbsp. lemon juice
1/4 c. Worcestershire sauce
2 tsp. prepared mustard

Cover roast with lightly salted water in a large Dutch oven. Cover and cook over medium heat 2 to 2 1/2 hours or until tender. Drain and slice thin, place in a shallow 2 quart baking dish. Combine next 9 ingredients, stirring well. Spoon sauce over sliced roast, turning slices to coat. Bake at 300 degrees for 45 minutes. Serve on buns. 6 servings.