4 - 5 lb. pork roast (trim fat)
2 c. water

I just cover the roast with water and cook it until fork tender. Add 2 teaspoons of salt at least. Drain off liquid before adding sauce.

SAUCE:

Stir in: 3 tbsp. vinegar 1 1/2 tsp. chili powder 1/2 c. catsup 2 tsp. A-1 sauce