1-First, in a medium bowl, combine the ketchup, barbecue sauce, brown sugar, yellow mustard, Worcestershire sauce, liquid smoke flavoring (if using), garlic powder, and black pepper. Mix well to create a flavorful sauce that ties everything together.

2-Next, drain excess liquid from the two 28-ounce cans of plain pork and beans to keep the dish from getting watery. Gently fold the beans into the sauce mixture, making sure they’re coated evenly without breaking them apart.

3-Then, transfer the mixture to a shallow 2-quart baking dish and spread it out evenly for uniform cooking.

4-After that, cut the 5-6 slices of thick center-cut bacon into half-inch pieces, slightly crumple them, and distribute them evenly over the beans for that crispy topping.

5-Finally, bake uncovered in the preheated oven for 1 to 1.5 hours, or until the beans are bubbling and the bacon is crisp. This step ensures the flavors meld beautifully into a hearty side dish.