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Combine beans and 6 cups water in large pot. Bring to boil, cover and remove from heat. Let stand 1 hour (or soak beans in cold water overnight). Drain and rinse. Combine onion and bacon in a large nonstick skillet over med heat; cook until onion is tender and bacon is crisp. Drain fat. Combine that with beans in slow cooker. Place pork over bean mixture. Stir together cider, 1 ½ cups water, molasses, sugar, mustard and bay leaf in bowl until combined well; pour over pork. Cover and cook 12-13 hours on LOW or 6-8 hours on HIGH. Add tomatoes 30 minutes before end of cooking time. Transfer pork to a cutter board and using 2 forks shred. Strain juice from beans into a large bowl (discard bay leaf). Skim fat from juices; pour 1 cup juices over pork and toss to coat. Pour just enough juice back into beans until soupy, 2-3 cups (discard remaining juices).
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