Instructions: Have meatman remove chine bone.

Rub pork roast with salt and pepper.

Place, fat side up, in a shallow roasting pan. (If you have a meat thermometer, insert it in to center of thickest part of meat.)

Bake at 325 degrees for 35 to 40 minutes per pound (or, until thermometer registers 185 degrees), about 3 to 3 1/4 hours.

Meanwhile, in a saucepan combine the tomato sauce, catsup, vinegar, brown sugar, chili powder, corn syrup and water. Mix 2 Tbsp. of this mixture with cornstarch.

Stir cornstarch mixture into first mixture.

Cook over low heat, stirring occasionally, until slightly thickened, about 15 minutes.

One-half hour before roast is done, remove from oven and drain off drippings.

Spoon one-third of the sauce over roast.

Return to oven and bake 15 minutes.

Spoon more sauce over roast.

Bake 15 minutes more.

Serve roast with rest of heated sauce.

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