Step 1

Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.

Step 2

Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.

Step 3

While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.

Step 4

Preheat the oven to 350 degrees F (175 degrees C).

Step 5

Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.

Step 6

Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.