Wash beans, add cold water to cover and soak overnight.
Next day, add 1 tsp. salt, bring to a boil and simmer until the skins split when blown on gently (about 30 minutes). Drain beans and save liquid.
Pour half the beans into a 2 quart bean pot and sprinkle with onion.
After scoring the rind, place pork skin side up on beans. Add remaining beans allowing the rind of the pork to show.
Combine remaining ingredients with 2 cups of the bean liquid and pour over beans (liquid should cover beans).
Cover and bake 6-7 hours at 250 F., adding more liquid as required.
Uncover for the last 30 minutes of cooking. Serve with brown bread. NOTE: this can also be done in a slow cooker.
