Pulled Veal with Sweet & Savory BBQ Sauce



24 servings



Pulled Veal:

  • 1/3 cup Minced garlic

  • 3 tablespoons Kosher salt

  • 3 tablespoons Black pepper

  • 12 to 14 pounds Boneless veal chuck, shoulder clod (IMPS/NAMP 310) or veal hind shank (IMPS/NAMP 337)

  • Olive oil as needed

  • 2 quarts Beef or veal stock

  • 3/4 cup Fresh lime juice

Sweet & Savory BBQ Sauce:

  • 2 tablespoons Olive oil

  • 2 cups Drained, diced, canned tomatoes

  • 1 Large sweet onion, roasted and diced (about 2 cups)

  • 2 each - Medium red bell peppers, blackened, peeled, seeded and diced (about 1-1/3 cups)

  • 2 each - Large poblano chiles, blackened, peeled, seeded and diced (about 3/4 cup)

  • 1/4 cup - Minced garlic

  • 1/2 cup Minced fresh cilantro

  • 2 tablespoons Dry mustard powder

  • 2 tablespoons Chili powder

  • 2 tablespoons Sweet paprika

  • 1-1/2 teaspoons Ground cumin

  • 1 teaspoon Ancho chile powder

  • 1 quart 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

  • Salt and pepper as needed

  • 24 each - Sandwich or bolillo rolls, split (2-1/2 ounces each)

  • 1-1/2 quarts Coleslaw


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 2 to 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. Yield: 7-1/2 pounds

Sweet & Savory BBQ Sauce:
Heat oil over medium high heat in large sauté pan. Add tomatoes, onion, bell peppers, poblano chiles and garlic; sauté until onion begins to caramelize. Remove from heat and stir in cilantro. Lightly toast mustard, chili powder, paprika, cumin and ancho chili powder over medium heat in small sauté pan, being careful not to burn. Add spices to vegetable mixture and sauté 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. Yield: 2 quarts

Per Order:
Heat 5 ounces Pulled Veal in 1/3 cup South Carolina-Style BBQ Sauce. Heat 1 roll; fill with veal and 1/4 cup coleslaw.


Nutritional Information Per Serving

*using veal chuck shoulder clod



49 g


23 g


4 g

Saturated Fat

1382 mg


64 g


156 mg cholesterol; 8 g monounsaturated fat; 3.9 g fiber; 19.5 mg niacin; 0.6 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.9 mg iron; 19.7 mcg selenium; 8.8 mg zinc; 9.5 mg choline.

*using veal hind shank



50 g


21 g


4 g

Saturated Fat

1378 mg


64 g


173 mg cholesterol; 8 g monounsaturated fat; 3.9 g fiber; 21.6 mg niacin; 0.7 mg Vitamin B6; 1.9 mcg Vitamin B12; 5.9 mg iron; 20.2 mcg selenium; 7.6 mg zinc; 9.5 mg choline.

Veal Cuts - IMPS / NAMP

Chuck, Bone-in/Boneless - 1309, 1309A, 308, 309, 309B, 309D, 309G, 310, 310A, 310B, 310C, 311