For the Slow Cooker Pork:

1. Take the pork loin filet out of the package and cut it into one-inch thick pieces before placing in the slow cooker, bacon side up. Add water.
2. Cover and cook in the slow cooker for 4 hours on high, or 8 hours on low.
3. Remove from the slow cooker when done and cool before serving.

For the Bacon Onion Jam: 

1. In a large skillet, cook the Smithfield Bacon over medium-high, stirring occasionally, until fat is rendered and bacon is slightly browned, about 10-15 minutes.
2. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but one tablespoon of fat from skillet.
3. Add onions and garlic and cook until onions are translucent, about 6 minutes.
4. Add the balsamic vinegar, honey, 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 cumin and stir to combine and cook 5-10 minutes more, depending on your desired jam consistency.
5. Transfer to a food processor and pulse until coarsely chopped. Let cool, then refrigerate in an airtight container and use within 3 weeks.