3 lb. arm picnic roast
1/4 c. pineapple juice
1/4 c. vegetable oil
1/4 c. dark corn syrup
2 tbsp. lime juice
1 sm. clove garlic, crushed
1 1/2 tsp. packed brown sugar
1 1/2 tsp. prepared mustard
1 1/2 tsp. soy sauce
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. ground ginger

Place pork roast in plastic bag or shallow baking dish. Mix remaining ingredients; pour on pork. Fasten bag securely or cover dish with plastic wrap. Refrigerate, turning occasionally, at least 8 hours but no longer than 24 hours.

Place pork fat-side up on rack in shallow roasting pan or baking dish; reserve marinade. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered in 325 degree oven, brushing occasionally with reserved marinade, until thermometer registers 170 degrees, about 2 1/2 hours.