Ready in 45 minutes
Simply delicious! This juicy shredded barbecue beef is very popular at our family gatherings. The tender meat is slow-cooked in a savory sauce that includes chili powder, paprika, coffee, ketchup, brown sugar, brown mustard, hot sauce and cider vinegar. It is rich, flavorful and so good it almost melts in your mouth! Make your favorite creamy or vinegar-based coleslaw to serve with or "on" this great tasting barbecue sandwich. Freeze any leftover barbecue in an airtight container for up to 3 months.
"I have made this recipe so many times because it is so incredibly good. It makes a lot so I make it when we have guests over. It is always a hit. I make it exactly per the instructions and it is perfect. I highly recommend! Thank you for sharing this."- Gutzj01
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Trim and discard any exterior fat from a well-marbled chuck-eye roast. Cut trimmed roast in half and then cut each piece in half again. Place meat pieces in slow-cooker. Cook bacon in large heavy-bottomed skillet over medium-high heat until crisp. Transfer cooked bacon to slow-cooker. Pour off bacon drippings from skillet reserving about 2 tablespoons. Add onions to skillet and cook over medium heat until softened and translucent. Add chili powder and paprika and cook until fragrant, about 1 minute. Stir in coffee, ketchup, brown sugar, and 1 tablespoon of mustard; simmer until slightly reduced, about 10 to 15 minutes. Pour half of sauce over meat in slow-cooker; let remaining sauce cool, then refrigerate until needed. Set slow-cooker to low, cover, and cook until meat is fork-tender, about 9 to 10 hours, or cook on high for 5 to 6 hours.
Transfer cooked meat to large bowl and cover with foil to keep warm. Transfer cooking juices to large heavy-bottomed skillet, skim fat if necessary, and simmer over medium-high heat until reduced to 1 cup. Remove from heat, stir in reserved sauce, remaining tablespoon of mustard, hot sauce, vinegar, and liquid smoke.
Coarsely shred meat using 2 forks, discarding any excess fat or gristle. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat absorbed most of sauce, about 10 to 15 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table to spoon over the sandwiches.
It's traditional in some parts of the country to serve cole slaw on a barbecue sandwich. Pile chopped or pulled meat on the bun and top the meat with a spoonful of cole slaw, which is also known as ?chow? down South. The tart, crunchy cabbage goes perfectly with the smoky flavor of the meat.
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mezgalea 5 months agoI have made this recipe many times now and absolutely love it. I follow the recipe exactly except for the liquid smoke as I live in Australia and have no idea where to buy that, but I find the coffee adds a lovely flavour anyway.
Gutzj01 7 months agoI have made this recipe so many times because it is so incredibly good. It makes a lot so I make it when we have guests over. It is always a hit. I make it exactly per the instructions and it is perfect. I highly recommend! Thank you for sharing this.
Knelson82 7 months agoLove it! I have also used this sauce to make pulled chicken sandwiches...also yummy!
Rdubz27 9 months agoI added coleslaw to it and it added much more flavor
Tinytot 1 year agoWonderful recipe! And the kids eat it--always a plus. I didn't add as much hot sauce as recommended because of the little ones, but otherwise followed recipe to a T.
23pairer 1 year agoGreat flavor. The meat was done to perfection. Easy to make. Delicious on a small roll with some mayo and cheddar cheese. This will become a regular favorite.
rocknr1 1 year agoI don't post reviews, but in this case felt I needed to. I was raised in the Midwest (Kansas City), and am a snob of BBQ. This recipe is top notch! My In-Laws are coming soon, and this is my dinner for one of the evenings while visiting.
james13160 1 year ago
marilynmartin 1 year agoMy guy friend, put it on a Hawaiian roll and warmed it up. He went on and on how good it was. I will make this recipe again and again.
kayhoisington 1 year agoThis was exactly the flavor I was looking for in a beef bbq. I made this exactly as written. Simply perfect. Thanks sgrishka for posting this recipe.
Melrice73 1 year agoAs always your dishes are delicious!! Please keep posting! Amazing sandwiches!! Thank you!
goobergrl6 2 years agoThe kids and I liked it but my husband did not. He did not like the sauce and said it needed to be sweeter. We however liked it.
wyattj 2 years agoI made this tonight (started at 6 am) . I stuck to the recipe, having never done pulled pork before and it turned out extremely well. I even did it with the cole slaw.
Meshan 2 years agoI made this with chicken. Very good!
Kmckoin 2 years agoThe best BBQ! I did take out the chili powder because of personal taste and it was still wonderful! Making it again for sure!
rlcsquared 3 years agoOur sandwiches were awsome. Even our BBQ disliking daughter loved it and rated it a RE-DO with 5 stars.
krmom4 3 years agoMy family liked it. The meat turned out perfectly. I used 5lb pork shoulder. Wasn't crazy about the sauce, but will keep the recipe & would make again.
TwylaCooks 3 years agoThis was really easy to make. It's the perfect dish for a week night meal!
raidercake 3 years agoI used a 2.5 lb pork shoulder roast because that's what I had on hand, and left out the onion since I didn't have any, and it still came out great! Super easy and looking forward to the leftovers already.
robarma 3 years agoJust for the sauce I would make it again. Never made a sauce with coffee and I don't even drink it so I was very surprised. Next time with pork, as suggested in other reviews, and I will make enough sauce to dip some chicken in. Thanks