Rinse the pork roast and pat it dry.
Score the fatty side.
Spread on papaya meat tenderizer if desired.
Pierce the pork roast all over with a fork and place it in a sealed plastic bag for 30 minutes to tenderize.
Remove the roast from the bag and place it on the indirect heat side of the grill. Roast/smoke it over very low heat, while basting every 15 minutes with Instant Luau Glaze. Keep the roast away from direct flames to avoid scorching the glaze.
Roast the meat in this way for 1 1/2 hours or until a meat thermometer registers 170 degrees in the center. Remove from heat and allow the meat to rest for 15 minutes. Slice and serve.