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

Place roast in a large Dutch oven. Add salted water to cover roast; cover and cook over medium heat 2 to 2 1/2 hours or until pork is tender. Drain and slice thin. Place pork in a 2 quart baking dish. Combine catsup and the next 8 ingredients in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Spoon sauce over sliced pork; stir to coat slices. Bake, uncovered at 300 degrees for 45 minutes. Serve on buns if desired. Makes 8 servings.