Soak Beans in Chicken Broth overnight, or use a quick-soak method (boil for 2 minutes, then let sit for 1 hour).
In a large pot or Dutch oven, combine Salt Pork, drained Beans, Onion, Garlic, Thyme, Pepper, Molasses, and Mustard.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3.5 hours, or until beans are tender and the salt pork is cooked through. Stir occasionally, adding more broth if needed.
Remove Salt Pork and shred with two forks. Return shredded Salt Pork to the pot.
