Adapted from: Recipe by Chef Heather Terhune, Atwood Cafè, Chicago. Yield: 12 servings. RUB: 1/4 cup paprika 1 1/2 Tbsp. kosher salt 1 1/2 Tbsp. sugar 1 1/2 Tbsp. pepper 1 Tbsp. chili powder * * * 6 lb. boneless veal shoulder (IMPS/NAMP 310B), tied 6 cups water 1/2 cup white vinegar as needed, kosher salt 12 sandwich buns as needed, summer ale molasses barbecue sauce (recipe follows) SLAW: 1/2 cup apple cider vinegar 1/4 cup sugar 1 1/2 Tbsp. kosher salt 3 Tbsp. olive oil 1 1/2 tsp. ...
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