Instructions: Directions:
Sauce - In a large stock pot, combine honey, molasses, garlic, cumin, coriander, peppercorns, chilies and bay leaves. Bring to a boil over medium-low heat. Simmer for 30 minutes. Add the tomato paste, tomatoes and cook for 15 minutes. Stir in vinegar, water and salt and simmer uncovered for 2 1/2 hours, stirring occasionally. After simmering, let cool and puree sauce in a blender. Split the sauce in half and use one half to marinade the pork. Cover the pork butts with the sauce and marinate for at least one days, preferably two. Place pork on rack in a roasting pan and place in a 200 degree oven for about 3 hours. After 3 hours, begin basting with sauce every 30 minutes. Four hours into cooking, turn the pork over and cook for another 2 hours. The pork is ready when the internal temperature is 150-160 degrees. Remove pork from oven and let cool. To chop the pork, slice against the grain and chop into pieces. To shred, pull apart with fork and fingers. Place the pork in a large bowl and toss with reserve sauce. Serve with buns and extra sauce.

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