Recipe Details

Ingredients

• 1 ½ pounds sliced bacon, cut crosswise into 1-inch pieces

• 2 medium yellow onions, diced small

• 3 garlic cloves, smashed and peeled

• ½ cup cider vinegar

• ½ cup packed dark-brown sugar

• ¼ cup pure maple syrup

• ¾ cup brewed coffee

Description

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.