-
1
Cook bacon in 12-inch skillet over med-high heat until crisp, about 5 minutes.
-
2
Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned, 8-10 minutes.
-
3
Stir in ketchup, coffee, sugar, and 1 tablespoon mustard and simmer, until mixture is thickened and measures 4 cups, about 10 minutes.
-
4
Transfer 2 cups of mixture to slow cooker; reserve remaining mixture separately.
-
5
Season beef with salt and pepper and nestle into slow cooker.
-
6
Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
-
7
Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm.
-
8
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
-
9
Strain liquid into medium saucepan and simmer until thickened and measures 1 cup, 20-30 minutes.
-
10
Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining tablespoon mustard, and liquid smoke and bring to a simmer.
-
11
Season with salt and pepper to taste.
-
12
Toss shredded beef with 1 1/2 cups sauce; add more sauce as needed to keep meat moist.
-
13
Serve with remaining sauce.
