Source: evilshenanigans.com

Yield: 1 1/2 cups

Ingredients

• 1 pound thick-cut Johnston’s bacon, cut into 1-inch pieces
• 1 large sweet onion, cut into 1/4-inch thick slices
• 3 tablespoons light brown sugar
• 3 cloves garlic, minced
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• Pinch fresh grated nutmeg
• Pinch ground cloves
• 1/2 teaspoon dry chipotle powder
• 1/4 teaspoon smoked paprika
• 1/2 cup strong brewed coffee
• 1/4 cup apple cider vinegar
• 1/2 cup good quality bourbon
• 1/4 cup maple syrup
• 1 tablespoon hot sauce

Cooking Directions

1. In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.
2. Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the garlic and spices and cook an additional five minutes.
3. Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.
4. Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency.
5. Enjoy, or store in an airtight container in the refrigerator for up to a week.