Slow-Cooker Boston Baked Beans

• 1tb. dry great Northern beans
• 6tups water
• 1/2tsp. baking soda
• 4tz. salt pork, trimmed of rind, cut into 1/2-inch cubes
• 2tups diced onion
• 2tsp. minced garlic
• 1/2tup pure maple syrup, divided
• 1/3tup molasses
• 1tbsp. dry mustard
• 1tsp. ground ginger
• 1/8tsp. ground cloves
• 1tbsp. cider vinegar
• Salt and black pepper to taste

1. Soak beans in 6 cups water in a large saucepan, covered, overnight.
2. Add baking soda to beans. Bring beans to a boil, reduce heat, and simmer 10 minutes. Skim off any foam. Drain and reserve liquid; transfer beans to a 4- to 6-qt. slow cooker.
3. Cook salt pork, fat side down, in a large skillet over medium heat until fat renders, 10 minutes. Turn pork over, add onion, and cook until lightly browned, 4 minutes.
4. Add garlic and cook until fragrant, 1 minute. Transfer pork mixture to the slow cooker.
5. Combine 1/4 cup maple syrup, molasses, mustard, ginger, and cloves; stir into bean mixture. Add 21/2 cups reserved cooking liquid to the slow cooker. (If you have less than 21/2 cups, add enough hot water to make up the difference.) Cook beans until tender and creamy, on high setting, 5-6 hours or on low setting, 9-10 hours.
6. Stir in remaining 1/4 cup maple syrup and vinegar; season with salt and pepper.

dry great northern beans, water, baking soda, salt pork, onion, garlic, maple syrup, molasses, mustard, ground ginger, ground cloves, cider vinegar, salt

Taken from www.epicurious.com/recipes/member/views/slow-cooker-boston-baked-beans-51334441 (may not work)