Slow-Cooker Boston Baked Beans

Soak beans in 6 cups water in a large saucepan, covered, overnight.

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.

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.

Add garlic and cook until fragrant, 1 minute. Transfer pork mixture to the slow cooker.

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.

Stir in remaining 1/4 cup maple syrup and vinegar; season with salt and pepper.