5 lbs. boneless pork roast
3 tbsp. wine vinegar
2 tsp. dry mustard
1 tsp. hickory smoked salt, optional
2 tbsp. dry sherry
1 c. seedless raisins
1/4 c. honey
1/2 c. chile sauce

Rub roast with 1 tablespoon vinegar, mustard and salt. Place in shallow roasting pan. Bake in moderately slow oven at 325 degrees for 2 hours. Drain fat from pan. Combine remaining 2 tablespoons vinegar and all remaining ingredients. Spoon over meat. Continue cooking about 1/2 hour longer until meat is tender and glazed. Serves 6 to 8.

Note: When using meat thermometer, pork should register 185 degrees. Good served with long grain, rice and favorite vegetables.