2teaspoonssaltoptional, depending on how salty your pork products are
1Tablespoonblack pepper
1teaspoonmustard powder
¼cupmolasses
¼cupbrown sugar
1cuptomato sauce
1.5cupswater
½cupBBQ sauce
2TablespoonsWorcestershire sauce
1teaspoonliquid smokeoptional
Instructions
Place dried beans onto a rimmed baking sheet. Sort through and discard any pebbles or broken beans. Place beans into a large pot and cover with at least 9 cups of water (more if your pot will allow it). Soak dried beans for 8 to 12 hours.
After soaking beans, drain water, rinse beans, and place them into a large (6-quart or larger) slow cooker. Tuck the ham hock into the center of the beans, then add the onion and bacon.
In a large bowl, combine hot water, salt, pepper, mustard, molasses, brown sugar, tomato sauce, BBQ sauce, Worcestershire and liquid smoke. Stir to combine, then pour contents over the beans.
Cook beans in the slow cooker on low power for 4 hours, then increase to high and cook for an additional 3 hours. Test beans for softness. If additional time is needed, cook on high until beans are completely softened, but not mushy.