Rinse the beans thoroughly under cold water then put them into a large pot.
Pour in 4 quarts of water and bring to a boil over high heat.
When the water begins to boil, place a lid on the pan and reduce the heat to medium-low. Simmer over medium-low heat until the beans are tender, about 1 hour.
Drain the beans reserving 4 cups of the bean water and set aside.
Preheat the oven to 300°F.
Heat a dutch oven over medium-high heat. Add the diced pork to the dutch oven and cook, stirring occasionally, until the pork is browned, about 10 minutes.
Add the onion and tomato to the dutch oven with the pork and cook, stirring occasionally, for about 5 minutes.
Stir in the mustard, paprika, garlic, vinegar, 2 tsp salt, and 1/2 tsp black pepper until well combined.
Now stir in the reserved bean water and the beans then put a lid on the dutch oven and place in the preheated oven for 2 hours.
Take the beans out of the oven. Remove the lid and stir the beans then return the beans to the oven and bake, uncovered, for 30 to 45 more minutes or until thickened.
Take the beans out of the oven. Stir then taste and season with additional salt & pepper if needed.
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