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1
Place beef in slow-cooker insert.
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2
Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes.
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3
Using slotted spoon, transfer bacon to slow-cooker insert.
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4
Pour off all but 2 Tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes.
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5
Add chili powder and paprika and cook until fragrant, about 30 seconds.
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6
Stir in coffee, ketchup, sugar and 1 Tablespoon mustard and simmer until reduced slightly, about 10 minutes.
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7
Add half of the sauce to the slow-cooker insert and refrigerate remaining half.
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8
Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).
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9
Using slotted spoon, transfer meat to large bowl and cover with foil.
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10
Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes.
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11
Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar and liquid smoke.
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12
Pull meat into large chunks, discarding any excess fat or gristle.
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13
Toss meat with 1-1/2 cups of sauce and let sit, covered until meat has absorbed most of the sauce, about 10 minutes.
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14
Season with salt and pepper.
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15
Serve on rolls, passing remaining sauce at table.
