Easy Pulled Veal with Sweet & Savory BBQ Sauce

Instructions

To prepare the pulled veal:

1. Combine garlic, salt, and pepper; rub on all sides of veal shoulder or toss the veal stew meat in the mixture. Brown veal in oil in a skillet.
2. Add beef stock to slow cooker. Place veal in slow cooker and cover. Cook on low for 3 to 4 hours or until veal is fork tender. If braising in the oven. Deglaze pan with beef stock, add veal, and cover tightly with foil. Braise in 350°F oven 1 to 2 hours or until veal is fork tender.
3. Once veal is fully cooked Remove veal from pan and shred. Squeeze fresh lime juice over veal. After cooked this recipe should yield about 1 pound of shredded veal.
4. Serve with homemade sweet and savory BBQ sauce or your favor sauce from the store. You can toss the veal in the sauce before serving or serve the veal dry.

For the Sweet & Savory BBQ Sauce:

1. Heat oil over medium high heat in large sauté pan.
2. Add tomatoes, onion, bell peppers, poblano chiles and garlic; sauté until onion begins to caramelize. 3. Remove the mixture from heat and stir in cilantro.
3. Lightly toast mustard, chili powder, paprika, cumin and ancho chili powder over medium heat in small sauté pan, being careful not to burn the spices. Add the spices to the vegetable mixture and sauté for another 3 to 4 minutes.
4. Add the stock; simmer to deglaze the pan.
5. Add ketchup, brown sugar molasses and Worcestershire sauce whisking to blend; season with salt and pepper to taste.
6. Bring the completed mixture to a boil over high heat, stirring frequently.
7. Once boiling, reduce heat to a low; simmer until sauce is reduced to about 1 ½ cups, stirring occasionally. Adjust seasoning, as needed. Refrigerate until ready to use. Reheat before combining with veal.