Set the oven to preheat at 350°F.

Carefully open the pork and beans cans, discarding half of the excess liquid. In a sizable bowl, vigorously whisk together the ketchup, barbecue sauce, mustard, brown sugar, Worcestershire sauce, hot sauce, and liquid smoke until smooth and unified; reserve for later.

Warm a large cast iron or oven-proof skillet over medium heat, render the bacon pieces until they are partially cooked, then transfer them to a paper towel to drain.

In the remaining bacon drippings, sauté the diced onions for approximately 2 minutes until tender, then introduce the minced garlic and stir until its fragrance blooms.

Incorporate the pork and beans into the skillet, pour in the prepared sauce, and stir thoroughly to ensure an even coating. Scatter the partially cooked bacon atop the bean mixture.

Bake for about 1 hour, or until the beans have thickened and are bubbling.

To finish, switch the oven to broil and cook for an additional 2–3 minutes until the bacon crisps to your preference. Garnish with freshly chopped parsley and serve immediately while warm.