Rinse and soak soldier beans overnight with cold water 3 inches above beans. In the morning, transfer soldier beans and liquid to a pot and simmer for 1 to 1.5 hour. Make sure beans are just barely covered with water. Drain beans and save water.
Preheat oven to 350°F
In a medium saucepan, add the bean liquid, molasses, brown sugar, dry mustard, clove, ketchup, and worcestershire sauce and bring to a simmer.
Slice half of the fattest part of the salt pork and lay on the bottom of the bean pot.
Add cooked beans half way up the bean pot and add all the onion.
Add remaining beans and top with the remaining slices of salt pork.
Pour all the bean liquid on top until it just covers. Cover and bake for 2.5 hours.