1 can (14.5 ounce size) diced tomatoes with jalapenos 1 can (16 ounce size) tomato sauce 2/3 cup brown sugar 2/3 cup vinegar 2/3 cup ketchup 1/4 teaspoon hot pepper sauce 6 pounds pork roast, Boston butt or shoulder, bone in 12 hamburger buns
Heat oven to 375 degrees F.
In a saucepan combine tomatoes (undrained), tomato sauce, brown sugar, vinegar, ketchup and hot pepper sauce. Bring to a boil, then reduce heat to medium and simmer 10 minutes. Remove from heat.
Trim pork of excess fat. Place in a large foil cooking bag: brush with 1/2 cup of the sauce. Seal foil bag tightly. Place in a large shallow roasting pan. bake at 375 degrees F for 3 hours.
Remove from oven: carefully open foil. Let sit about 30 minutes or until cool enough to handle. Using forks or your hands, pull meat into shreds, discarding excess fat. (Use paper towels to help remove fat from meat.)
Place in large oven-safe serving pan. Stir in remaining sauce. Serve or refrigerate up to 1 day or freeze for up to 2 months.
To serve, thaw if necessary; heat at 325 degrees F for 20 to 30 minutes, covered, stirring occasionally or until heated through. Serve on buns with coleslaw, if desired.