Pulled Veal with Sweet & Savory BBQ Sauce

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, dice

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