Prepare Big Green Egg or other grill for indirect cooking. Maintain grill temp of 300 degrees F (150 degrees C). Add cherry wood chunks to hot coals for smoke.
Cook Thick-Cut Bacon (6 slice) for 8 minutes in a large sauté pan until fat renders but bacon is still soft, not crispy. Drain the bacon on paper towel. Reserve 1 tablespoon of bacon grease for sautéing.
Add Onion (1) to pan and sauté for 2-3 minutes.
Add the Jalapeño Pepper (3) and Garlic (6 clove) and continue to sauté for 2 minutes.
Add the Gala Apples (3) and season with Killer Hogs The A.P. Rub (1 pinch). Cook the apple mixture for 2-3 minutes and add Brown Sugar (1/2 cup).
Stir to combine then add the Four Roses Bourbon (2 fluid ounce). Let the mixture continue to cook until the liquid reduces by half, about 15-20 minutes. Transfer to a small bowl and set aside.
Pour the Baked Beans (56 ounce) into a dutch oven iron pot. Add the apple mixture, Pulled Pork (1 pound), bacon, Barbecue Sauce (8 ounce),Dijon Mustard (1 tablespoon), Brown Sugar (1/2 cup), Killer Hogs BBQ Rub (3 tablespoon) and Killer Hogs The A.P. Rub (1 tablespoon). Stir to combine and place uncovered on the BBQ grill.
Cook beans for 2 hours, stirring occasionally.