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1
Put the beans in a bowl, cover with at least 3 inches of water, and soak overnight.
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2
Or put the beans in a saucepan, cover with 3 inches of water, and bring to a boil.
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3
Continue boiling for 3 minutes, remove from the heat, and soak the beans for 1 hour.
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4
Drain.
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5
While the beans are soaking, rub the pork cubes with 2 teaspoons of the spice rub; wrap well and refrigerate.
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6
Cook the bacon in a large deep skillet, preferably cast-iron, over medium heat until most of the fat has rendered and coats the bottom of the skillet, about 5 minutes.
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7
Remove the cooked bacon and reserve.
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8
Turn the heat up to medium-high and brown the pork in the bacon fat, in batches if needed; transfer to a 5- to 6-quart slow cooker.
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9
Add the beans and the bacon, and toss to combine.
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10
Add the onion, carrots, and celery to the skillet and saute until tender and lightly browned, about 4 minutes, stirring often.
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11
Stir in the cumin, the remaining teaspoon of spice rub, and the flour and stir to coat the vegetables.
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12
Add the chicken broth and simmer until slightly thickened, stirring often.
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13
Stir in the barbecue sauce and tomatoes and pour into the slow cooker.
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14
Stir to combine, cover the cooker, and cook for 8 to 10 hours on low, until the beans are tender.
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15
Stir and serve.
