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

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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. caraway seeds, coarsely ground
1/2 tsp. pepper
8 cups red cabbage, finely shredded
8 cups green cabbage, finely shredded
4 cups Granny Smith apples, thinly sliced

SUMMER ALE MOLASSES BARBECUE SAUCE (YIELDS 4 CUPS):
3/4 cup diced onion 2 Tbsp. minced garlic
1/4 cup olive oil
2 cups brewed coffee
2 cups orange juice
1 1/2 cups summer ale (beer)
1 3/4 cups canned diced tomatoes
1 1/4 cups ketchup
1 cup brown sugar, packed
3/4 cup molasses
1/2 cup honey
1/4 cup red wine vinegar
2 Tbsp. Dijon-style mustard
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. ground red pepper
as needed, kosher salt
as needed, ground black pepper

For rub: Combine rub ingredients. Press evenly onto all surfaces of veal shoulder. Wrap in 2 layers of plastic wrap. Refrigerate 6 hours or for as long as overnight.

For veal shoulder: Place veal shoulder in roasting pan. Add water and white vinegar. Cover pan tightly with aluminum foil. Braise in 350°F oven for 21/2-3 hours, or until veal is fork-tender and falling apart. Shred veal; season with salt. Combine shredded meat with 1 1/2 cups barbecue sauce.

For slaw: Whisk together cider vinegar, sugar and salt until sugar and salt are dissolved. Whisk in oil, caraway seeds and pepper. Add red and green cabbages; toss. Let stand at room temperature 1 hour, or until cabbage is wilted, tossing occasionally. Add apples; toss to combine. Yields about 10 cups.

Per order: Serve 4 oz. veal on bun topped with 1-11/2 oz. barbecue sauce and 3/4 cup slaw on the side.

For summer ale molasses barbecue sauce: Sautè onions and garlic in oil in large saucepan until onions are translucent. Add remaining ingredients; bring to a boil. Reduce heat and simmer until sauce is reduced to 4 cups. Season with salt and black pepper as desired.