Soak beans overnight. Bring beans to a boil, covered, watching closely so they don’t boil over. Turn off stove and let beans stand covered 1 hour. During this time add baking soda. After the 1 hour, bring to boil again and boil until tender. Drain beans, reserving liquid. Add salt, syrup, mustard, catsup, and pork, and enough reserved bean broth to keep beans covered. Bake, covered, in slow oven for 6 to 8 hours. Check and taste periodically to make sure they don’t dry out and to add more syrup if necessary.