My mother got this same recipe in the early 1970's in Bellevue Nebraska (suburbs of Omaha). She either got it from Hinky Dinky or Piggly Wiggly while we were there in the military at Offutt AFB.

The above recipe is very close and is one of our family's favorites. It is so simple yet delectable.

I think either the catsup or the apple jelly brands has changed over the years and I have added apricot pineapple for 1/2 of the apple jelly to add a bit of change up sometimes.
I always double the rub and the sauce ingredients because we like a lot of seasoning and sauce to pass with it when it's done, and the above is never enough for us.

Thank you for posting this recipe! It is the same one I remember that I used to make years ago. It makes the best tasting pork roast with the right amount of spice without heat. And if you have leftovers (doubtful), it makes the best sandwiches, topped with warm "gravy" the next day.