Prep & Brown the Meats:

1. Lightly coat a large skillet or Dutch oven with cooking spray and heat over medium.
2. Add the bacon pieces and cook until crisp, about 8 minutes. Use a slotted spoon to transfer bacon to a paper-towel–lined plate, reserving fat in the pan.
3. Add ground pork to the pan, breaking it up with a spoon, and brown until no pink remains, about 5 minutes. Drain any excess fat if needed.

Sauté the Vegetables:

1. To the pork, add chopped onion and bell pepper. Sauté 4–5 minutes until softened and beginning to brown.

Build the Sauce:

1. Stir in the baked beans, ketchup, brown sugar, Dijon mustard, molasses, Worcestershire sauce, and apple cider vinegar.
2. Return the cooked bacon (and any collected juices) to the pan. Season with a pinch of salt and pepper to taste.

Simmer:

1. Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until the sauce has thickened and flavors meld, about 20 minutes.

Finish (Optional):

1. For an extra-deep flavor and bubbling top, transfer the beans to a 2-quart baking dish and bake in a 350°F oven for 15 minutes or until hot and lightly caramelized on top.

Serve:

1. Spoon the beans into a serving bowl or straight from the skillet. These are perfect alongside grilled meats, pulled pork sandwiches, or as a hearty standalone side.