In the morning, drain beans and cover with fresh water. Heat slowly and cook until the skins will burst, which may be determined by taking a few beans on the tip of a spoon and blowing on them -- skins will burst if sufficiently cooked. Drain beans. Scald rind of 3/4 pound salt pork, remove 1/4 inch slice and put in bottom of bean pot or slow cooker. Stir in salt, molasses, sugar, sliced onions, onion powder, mustard and ketchup.

Cut through to the rind (leave rind intact) of remaining salt pork every half inch, cutting 1-inch deep. Put beans in pot and bury pork in beans, leaving rind exposed.