Ingredients
2 pounds sliced bacon
3 onions, diced
4 cloves garlic, peeled and smashed
4 - 6 jalapeno peppers, seeded and chopped (leave in some seeds– depending on how hot you want it to be)
2/3 cup apple cider vinegar
2/3 cup brown sugar
1/3 cup pure maple syrup
1 cup brewed coffee
1 tsp salt
1 tsp black pepper
Directions
Cook bacon in a skillet over medium heat until browned. (I used 2 skillets and browned the bacon in 2 batches.)
Remove to paper towels to drain.
Reserve 1 Tbsp bacon grease in the skillet, and add onions, garlic, and jalapenos to the skillet over low heat to soften, about 5 minutes.
Stir in vinegar, brown sugar, maple syrup, coffee, and salt.
Bring to a boil for 2 minutes and add bacon back to skillet for another minute.
Pour bacon mixture into a slow cooker and cook on high for 3 ½ hours.
Remove top and cook another hour.
Cool enough to pulse a couple of times in the food processor and store in clean jars in the refrigerator.