Oven- Barbecued Pork Shoulder

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1 bone-in pork shoulder roast (4 to 4 1/2 pounds)

1 can (14.5 ounces) crushed tomatoes

2 carrots, finely chopped

2 cloves garlic, minced

1/3 cup tomato paste

1/3 cup water

1/3 cup cider vinegar

1/4 cup maple syrup or dark agave nectar

1 tablespoon worcestershire sauce

1 teaspoon dry mustard

1 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon hot pepper sauce

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