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For brine, in a stainless-steel or enamel stock pot or plastic container large enough to hold the roast combine pineapple juice, salt, brown sugar, rum, and jerk seasoning; stir to dissolve the salt. Carefully add pork. Cover and marinate in the refrigerator for at least 12 hours or up to 14 hours, turning pork occasionally.
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Remove meat from brine; discard brine. Rinse roast and pat dry with paper towels. Insert a probe-type or ovenproof meat thermometer into center of meat.
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Mint-Pineapple Salsa- Place 2 tablespoons jalapeno pepper jelly in a medium microwave-safe bowl; microwave on 100 percent (high) power about 30 seconds or until melted. Stir in 1 cup chopped fresh pineapple, 1/2 cup chopped mango or papaya, 1/4 cup chopped star fruit (carambola), 1/4 cup sliced green onion, and 2 tablespoons snipped fresh mint. Cover and chill. Makes about 2 cups.
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