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, diced canned tomatoes 1 large sweet onion, roasted and diced (about 2 cups) 2 medium red bell peppers, blackened, peeled, seeded and diced ...
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