The cup of cooking liquid is reserved to adjust the sauciness of the beef. The meat will absorb some of the liquid; how much will depend on the cut used.
- Prep time 30 minutes
- Total time 6 hours & 45 minutes
Ingredients
Method
In large skillet, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Add onions; cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add garlic, jalapeño pepper, chili powder, paprika, mustard and cayenne pepper; cook, stirring, for 1 minute. Stir in 1/2 cup water, scraping up browned bits.
Sprinkle beef all over with salt and pepper; place in slow cooker. Scrape onion mixture over top; add brown sugar and vinegar. Cover and cook until beef is tender, about 6 hours on high or 10 hours on low.
Transfer beef to cutting board; let rest for 10 minutes. Using 2 forks, shred or pull beef into bite-size pieces.
Skim fat from surface of cooking liquid; reserve 1 cup of the cooking liquid in small bowl. Return beef to slow cooker; stir in ketchup. Cover and heat on warm for 10 minutes. Stir in enough of the reserved cooking liquid needed to reach desired consistency. Serve immediately with any remaining cooking liquid on the side, or cover and refrigerate for up to 24 hours.
Makes about 8 cups.
Nutritional facts Per 3/4 cup: about
- Fibre 2 g
- Sodium 642 mg
- Sugars 10 g
- Protein 29 g
- Calories 333
- Total fat 18 g
- Potassium 414 mg
- Cholesterol 84 mg
- Saturated fat 7 g
- Total carbohydrate 14 g
%RDI
- Iron 24
- Folate 6
- Calcium 3
- Vitamin A 9
- Vitamin C 9
