In a large stockpot over medium-low heat, combine honey, molasses, garlic, cumin, coriander, peppercorns, chili peppers, and bay leaves.

Cook for 30 minutes, stirring occasionally.

Add tomato paste and whole tomatoes.

Cook for 15 minutes, breaking up tomatoes with a spoon.

Stir in vinegar, water, dry mustard, and salt.

Simmer, uncovered, for 3 to 4 hours, stirring occasionally.

Remove from heat, cool, and purée the mixture in a blender or food processor.

Place the boneless pork butts in a container just large enough to hold them and deep enough for the sauce to cover the meat.

Pour in enough sauce to cover the meat.

Cover the container and refrigerate for 48 hours, turning the pork occasionally.

Place the marinated pork, fat sides up, on the grill and close the lid.

Cook over slow heat for 3 hours, then begin basting with sauce occasionally.

Turn the pork and cook until the internal meat temperature reaches 180°F.

Remove the pork from the grill and allow it to cool slightly.

Pull the pork apart with a fork and chop it with a knife.

Place the chopped pork in a large bowl and toss with additional sauce to taste.

Serve the warm pulled pork on rolls or hamburger buns.