shredded barbecued beef

Ingredients:

4 slices bacon, minced
2 onions, minced
2 Tbsp chili powder
1 Tbsp sweet paprika
1.5 cups ketchup
1.5 cups brewed coffee
1/4 cup dark brown sugar
2 Tbsp brown mustard
1 5-lb boneless beef chuck roast, trimmed and quartered
salt and pepper
1 Tbsp hot sauce
1 Tbsp cider vinegar
1 tsp liquid smoke

Cook bacon in 12-inch skiller over medium-high heat until crisp, about 5 minutes. Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned: 8-10 minutes.

Stir in ketchup, coffee, sugar, and 1 Tbsp mustard and simmer until mixture is thickened and measures 4 cups, about 10 minutes. Transfer 2 cups to slow cooker, reserve remaining separately.

Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 on high.

Transfer beef to large bowl, shred into bite size pieces, discarding extra fat, cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface. Strain liquid into saucepain and simmer until thickened and measures 1 cup (20-30 minutes).

Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining Tbsp of mustard, and liquid smoke and bring to a simmer. Season with salt and pepper to taste.

Toss shredded beef with 1.5 cups sauce, add more as needed.