• 1 lb  bacon cut into 1 inch strips (we used our Barba Roja Cured Bacon)
  • 1/4 c maple syrup 
  • 6 T brewed coffee 
  • 6 T Maker's Mark Bourbon 
  • 1/2 c apple cider vinegar
  • 1 T Barba Roja ghost pepper and habenero dry rub 
  • 1/2 c packed brown sugar 
  • 1 shallot minced 
  • 1 large onion diced 
  • 4 cloves garlic sliced thin


Working in batches, render down the bacon till crispy over medium heat in a large saute pan transferring over the crispy bacon to a paper towel lined plate as it cooks. Once all the bacon is crispy drain the fat out of the pan, saving 1 T. Add the onion, shallot, and garlic. Saute stirring frequently till translucent (about 3-5 minutes). Then add all the remaining ingredients except the bacon and bring to a boil. Boil for 2 minutes then add the bacon. Bring back to a boil then lower to a simmer and reduce till dark and syrupy stirring often about 20-30 minutes. Let cool and transfer to a food processor, pulse till spreadable. Store in a air tight glass container in your refrigerator for up to 1 month!