Shredded barbecue beef served on a bunVariations & Tips
For a spicier version, stir 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of your favorite hot sauce into the barbecue-cherry-cola mixture before pouring it over the steak (this would technically add another ingredient, so treat it as optional rather than part of the core five).
If you prefer a more savory, less sweet profile, choose a tangy, vinegar-forward barbecue sauce and reduce the cherry preserves to 1/2 cup, adding a splash of apple cider vinegar at the end of cooking to brighten the flavor. You can also swap the cola for a dark cherry soda or a non-diet root beer for a slightly different but still holiday-friendly twist.
For a richer, more concentrated sauce, remove the shredded beef at the end of cooking and simmer the sauce in a saucepan on the stove for 5 to 10 minutes to thicken before returning the meat to the pot. Leftovers keep well: cool quickly, store in a shallow container, and refrigerate within 2 hours; use within 3 to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave until steaming hot (165°F/74°C). As with any slow-cooked beef dish, start with a fully thawed flat iron steak for even cooking and food safety, and avoid lifting the lid repeatedly during cooking to maintain a safe, steady temperature. Use a clean cutting board and knife for the cooked meat, separate from any surfaces that touched the raw steak, and wash your hands and utensils thoroughly after handling the raw beef.
