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1. The day before you plan to cook the meat, prepare the barbecue sauce: Place the tomatoes, molasses, honey, tomato paste, garlic, bay leaves, cumin, black pepper, and red pepper flakes in a large heavy pot. Bring the mixture to a boil. Reduce the heat and simmer gently, uncovered, over medium-low heat, stirring occasionally, until mixture is very thick, 1 1/2 hours.
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2. Add the water and vinegar, and return the mixture to a boil. Reduce the heat and simmer gently, uncovered, over medium-low heat, for 1 1/2 hours more. Remove and discard the bay leaves, season with salt, and set the sauce aside to cool. You'll have about 6 cups sauce. Cover and refrigerate overnight.
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3. Preheat oven to 275 degrees F.
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4. Heat the oil over medium-high heat in an ovenproof casserole or flameproof roasting pan. Add the meat and turn to brown on all sides, 8 minutes per side. Remove the meat and wipe out the casserole.
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5. Place a rack in the bottom of the casserole. Place the meat on the rack and cover with 2 1/2 cups barbecue sauce. Cook, covered, basting, until the meat is cooked through and the internal temperature on an instant-read thermometer placed in the thickest part of the meat reads, 150 to 180 F, 4 hours. Remove the meat from the oven and set aside to cool.
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6. Meanwhile, gently heat the reserved barbecue sauce.
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7. When meat is cool enough to handle, trim off and discard the fat. Shred the meat coarsely with your fingers, or pull it with two forks. Place the shredded meat in a large bowl, and toss it with the warmed sauce. Serve the pork on rolls and pass any extra barbecue sauce at the table.
