Barbecue baked beans with pork shoulder and bacon

Soak 1 lb dry red beans overnight in a big bowl of cold water.

Drain; add to 3 quarts cold water with a large bay leaf, about 1.5 lb pork shoulder in 2-inch pieces and a large chopped onion. No salt yet.

Bring to a simmer on high, then drop to medium-low; skim the pink foam if wanted.

Simmer one hour, until the beans are just tender and easy to smush.

Whisk together about a cup of barbecue sauce, ketchup, a generous amount of apple cider vinegar, a little brown sugar, a little molasses, yellow mustard, Worcestershire sauce, smoked paprika, a little cayenne, black pepper and salt.

Transfer the beans and pork with a spider to a deep 10 by 15 casserole dish, keeping the cooking liquid.

Pour in the sauce mix and about 2.5 cups of the cooking liquid; stir. Less liquid cooks faster, but more liquid and a longer bake give a better bean.

Lay strips of bacon over the top.

Bake in the center of a 350 degree oven 2 to 3 hours, until the liquid has reduced, the bacon is browned and fused to the top, and the whole thing moves as one unit when the pan is shaken.

Garnish with sliced green onions, optional. Best at room temperature or slightly warm.