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Barbecued Veal Shoulder with Green Apple and Caraway Slaw

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12
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INGREDIENTS

1/4 cup paprika, about 1-1/4 oz.
4.0 cups of Summer Ale Molasses Barbecue Sauce Magnifying_glass
1-1/2 tbsp. kosher salt, about 1 oz.
10.0 cups of Caraway Slaw Magnifying_glass
1-1/2 tbsp. sugar, about 3/4 oz.
1-1/2 tbsp. pepper, about 1-1/2 oz.
1 tbsp. chili powder, about 1/4 oz.
6 lb. boneless veal shoulder roast (IMPS/NAMP 310), tied
6 cups water
1/2 cup white vinegar
12 ea. sandwich buns

INSTRUCTIONS

  1. 1
    Combine rub ingredients such as paprika, salt, sugar, pepper and powder; press evenly onto all surfaces of veal shoulder. Wrap in 2 layers of plastic wrap. Refrigerate 6 hours or as long as overnight.
  2. 2
    Place veal shoulder in roasting pan. Add water and white vinegar. Cover pan tightly with aluminum foil. Braise in 350°F oven 2-1/2 to 3 hours or until veal is fork-tender and falling apart.
  3. 3
    Shred veal; season with salt. Combine shredded meat with 1-1/2 cups barbecue sauce.
  4. 4
    Per Order: Serve 4 oz. veal on bun topped with 1 to 1-1/2 oz barbecue sauce and 3/4 cup slaw on the side.

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preparation methods
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cuisines European, North & South American
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