Pulled Veal with Sweet & Savory BBQ Sauce

Yield: 24 servings.

Pulled Veal:
1⁄3 cup minced garlic
3 Tbp. kosher salt
3 Tbsp. black pepper
12-14 lb. boneless veal chuck, shoulder clod (IMPS/NAMP 310) or veal hind shank (IMPS/NAMP 337)
as needed, olive oil
2 qt. beef or veal stock
3⁄4 cup fresh lime juice

Sweet & Savory BBQ Sauce:
2 Tbsp. olive oil
2 cups drained, diced canned tomatoes
1 large sweet onion, roasted and diced (about 2 cups)
2 medium red bell peppers, blackened, peeled, seeded and diced (about 1 1⁄3 cups)
2 large poblano chiles, blackened, peeled, seeded and diced (about 3⁄4 cups)
1⁄4 cup minced garlic
1⁄2 cup minced fresh cilantro
2 Tbsp. dry mustard powder
2 Tbsp. chili powder
2 Tbsp. sweet paprika
11⁄2 tsp. ground cumin
1 tsp. ancho chile powder
1 qt. beef stock or reserved veal stock from pulled veal
2⁄3 cup ketchup
2⁄3 cup brown sugar
1⁄3 cup molasses
1⁄3 cup Worcestershire sauce
as needed, salt and pepper
24 sandwich or bolillo rolls, split
1 1⁄2 qt. coleslaw

For pulled veal: Combine garlic, salt and pepper. Rub on all sides of veal shoulder. Brown veal in oil on all sides in large roasting pan. Remove veal; set aside. Add 1 cup beef stock to same pan and deglaze. Return veal to pan; add remaining stock. Cover tightly with foil and braise in 350°F oven for 2-3 hours or until veal is fork-tender. Remove veal from pan; cool slightly and shred. Save stock for another use.  Squeeze fresh lime juice over veal. Yields 7½ lbs.

For sweet & savory BBQ sauce: Heat oil over medium high heat in large saute pan. Add tomatoes, onions, bell peppers, poblano chiles and garlic. Saute until onion begins to caramelize. Remove from heat and stir in cilantro. Lightly toast mustard powder, chili powder, paprika, cumin and ancho chili powder over medium heat in small saute pan, being careful not to burn. Add spices to vegetable mixture and saute 3 to 4 minutes. Add stock; simmer to deglaze.  Add ketchup, brown sugar, molasses and Worcestershire sauce, whisking to blend. Season with salt and pepper. Bring to a boil over high heat, stirring frequently. Reduce heat to low; simmer until sauce is reduced to 2 quarts, stirring occasionally. Adjust seasoning, as needed. Refrigerate until ready to use. Reheat before combining with veal. Yields 2 quarts.

Per order: Heat 5 oz. pulled veal in 1⁄3 cup South Carolina-style BBQ sauce. Heat 1 roll; fill with veal and ¼ cup coleslaw.

Photo: The Beef Checkoff