North Coast Pork Roast

• 1 (4 to 5 lb.) boneless pork roast
• 1/2 tsp. chili powder
• 1/2 tsp. each: garlic salt and salt
• 1/2 c. apple jelly
• 1/2 c. catsup
• 1 Tbsp. vinegar
• 1/2 tsp. chili powder
• 1 c. crushed corn chips

1. Place roast fat side up on rack in shallow roasting pan.
2. Rub with mixture of 1/2 teaspoon chili powder, garlic salt and salt. Insert meat thermometer.
3. Roast at 325u0b0 for 2 to 2 1/2 hours or 165u0b0 on meat thermometer.
4. Combine catsup, jelly, vinegar and 1/2 teaspoon chili powder in small saucepan; simmer for 2 minutes. Brush over roast; sprinkle with corn chips.
5. Roast 10 to 15 minutes longer or to 170u0b0 on meat thermometer.
6. Remove to serving platter. Let stand 10 minutes.
7. Add enough water to pan drippings including corn chips to measure 1 cup.
8. Bring to boil and serve with roast. Yield:
9. 8 servings.

pork roast, chili powder, garlic salt, apple jelly, catsup, vinegar, chili powder, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725429 (may not work)