Rio Grande Pork Roast

Preheat your oven to 325 degrees.

In a small bowl, mix together the salt, galic salt and half of the chili powder.

Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.

Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.

In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder. Bring to a boil. Turn down heat and simmer for 2 minutes.

Brush roast with glaze. Continue roasting for 10-15 minutes or until roast reaches 170 degrees.

Remove roast from the oven, and allow to rest for 10 minutes.

We like to use the drippings as a gravy for our mashed potatoes.