1. Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 Tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. 2. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar and 1 Tablespoon mustard and simmer until reduced slightly, about 10 minutes. 3. Add half of the sauce to the slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours). 4. Using slotted spoon, transfer meat to large bowl and cover with foil. 5. Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar and liquid smoke. 6. Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 1-1/2 cups of sauce and let sit, covered until meat has absorbed most of the sauce, about 10 minutes. Season with salt and pepper. 7. Serve on rolls, passing remaining sauce at table. ---------------------------------------------------------------------------
Nutrition
Ingredients
