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Garlic Pepper Tabasco Barbecued Pulled Shoulder of Veal Sandwiches



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1/4 cup cumin seeds, about 1 oz.
4.0 cups of Barbecue Sauce Magnifying_glass
2 tbsp. mustard seed, about 3/4 oz.
2 tbsp. black peppercorns, about 1/2 oz.
2 tbsp. celery seed, about 1/2 oz.
2 tbsp. coriander seed, about 1/4 oz.
1 tbsp. whole allspice, about 1/4 oz.
1 tbsp. kosher salt, about 1/2 oz.
1 tbsp. crushed red pepper, about 1/8 oz.
1/4 cup Tabasco Chipotle Pepper Sauce
6 lb. boneless veal shoulder (IMPS/NAMPS 310B), tied
12 ea. sandwich buns


  1. 1
    For Toasted Spice Rub: Toast cumin seeds, mustard seeds, peppercorns, celery seeds, coriander seeds and allspice in heavy skillet over high heat until fragrant. Remove to small bowl; let cool. Grind toasted spices to a powder; stir in salt and crushed red pepper.
  2. 2
    Combine 6 Tbsp spice rub and Tabasco Chipotle Pepper Sauce; press evenly onto all surfaces of veal shoulder. Wrap in 2 layers of plastic wrap. Refrigerate 6 hours or as long as overnight. Reserve remaining spice rub for Barbecue Sauce.
  3. 3
    Mark veal shoulder on grill. Place in roasting pan. Roast in 325°F oven to medium (160°F) doneness, basting halfway through roasting time with 1 cup barbecue sauce.
  4. 4
    Per order: Carve veal into thin slices. Serve 5 oz veal on bun topped with 1 Tbsp barbecue sauce. Serve additional sauce on the side, as desired.


Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, New York

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cuisines North & South American
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