Petite Pig Roast

For marinade, in a small bowl, combine pineapple juice, cooking oil, molasses, lime juice, brown sugar, mustard, soy sauce, and seasoned salt.

Place roast in a plastic bag in a bowl. Pour marinade over meat. Close bag. Marinate in refrigerator for at least 2 hours or up to 24 hours, turning bag once or twice.

In a covered grill, arrange medium coals around outside edges. Test for medium-low** heat above center of grill (not directly over coals). Lift meat from marinade; discard marinade. Place meat on rack in a disposable foil roasting pan. Place pan on grill rack, but not over coals. Close grill hood; grill 2 to 2-1/2 hours or until a meat thermometer registers 165 degree F (temperature will rise 5 degrees F after it's removed from the grill). Add more coals as necessary to maintain heat.

Transfer meat to a warm carving platter. Cover with foil and let stand for 15 minutes before carving. Makes 18 to 20 servings.