Mix 2 tbsp of salt with 2 quarts of water until dissolved. Add beans and cover. Let soak over night at room temperature.
Cut bacon into 1/2 in. pieces. Cook over medium heat in a dutch oven. Brown ground beef in bacon grease (If using shredded pork, add during step 4). Once cooked through, add onion, bell pepper, and garlic. Cook until soft.
Strain beans, add to pot. Add chicken stock and stir. Simmer for 1 hour. Preheat oven to 300 degrees.
Add brown sugar, barbecue sauce, and mustard. Cover pot, place in oven for 3.5 hours, stirring occasionally. Remove lid, bake for 1 more hour or until thick. Remove from oven, salt and pepper to taste. Let cool 15 minutes before serving.