By Chef Michael Patrick, Rizzos Diner
1.5 lbs. King Cotton Sliced Bacon, cut into 1-inch pieces
2 medium onions, diced
2 jalapeños, seeded and deveined (leave some seeds if you prefer more heat)
3 garlic cloves, smashed and peeled
½ cup cider vinegar
½ cup brown sugar, packed
¾ cup pure maple syrup
¾ cup brewed coffee
Cook King Cotton Smoked Sliced Bacon over medium high, stirring occasionally until fat is rendered and bacon is lightly browned. Transfer bacon to paper towels to drain. Reserve 1 tbsp. fat in skillet and add onions, jalapeños, and garlic. Cook until onions are soft and translucent, about 6 minutes.
Add vinegar, brown sugar, maple syrup, and coffee. Bring to a boil while stirring with a wooden spoon, careful to scrape the browned bits from the bottom of the pan, about 2 minutes. Add bacon and stir to combine. Transfer mixture to a slow cooker and cook on high, uncovered, about 4 hours until syrupy.
Using a food processor (I used a Magic Bullet), pulse until coarsely chopped. Let cool.
Refrigerate in an airtight container for up to 4 weeks.
Make sure the fat is completely rendered before removing bacon from the pan otherwise it can add up to 2 hours to the cooking time. While it may seem strange to keep something uncovered in a slow cooker, it helps release the moisture in the food, turning the bacon mixture into a syrupy consistency.