Pulled Bourbon Cedar Springs Veal with Apple Peach Aioli

PULLED BOURBON CEDAR SPRINGS VEAL WITH APPLE PEACH AIOLI

   10 SERVINGS    30 MINUTE PREP TIME     7 HOUR COOK TIME

Ingredients For The Slow Cooker Pulled Cedar Springs Veal

4 pound Cedar Springs Veal shoulder roast

1 tablespoon of paprika

1 tablespoon of garlic powder

1 teaspoon of salt

1 teaspoon of pepper

1/2 teaspoon of chili powder

3/4 cup of Bourbon

1/2 cup of beef stock

1/3 cup of balsamic vinegar

1/3 cup of honey

2/3 cup of peach (about 1-2 peaches, sliced)

3/4 cup of applesauce

1/2 cup of yellow onion (slices)

1 green apple, medium (thinly sliced)

For The Apple Peach Aioli

1 cup of slow cooker fruit leftovers

2/3 cup of mayo

1 ounce of Bourbon

1 tablespoon of olive oil

2 garlic cloves

Sandwich Materials

Smoked Gouda

Cilantro

Jalapeños

Pretzel Buns

Directions

  1. In a small mixing bowl, combine the paprika, garlic powder, salt, pepper, and chili powder to create the rub.
  2. Thoroughly cover the Cedar Springs Veal shoulder roast in the rub and place in the slow cooker.
  3. Pour the bourbon, beef stock, balsamic vinegar, and honey into the slow cooker pot. Top the roast off with the peach slices, applesauce, sliced onion, and apple slices. Cook on high for 6.5 hours.
  4. Carefully remove the Cedar Springs Veal shoulder roast from the slow cooker pot and place in a large mixing bowl. Using shredding claws or forks, shred the shoulder roast thoroughly and set aside to cool a bit.
  5. To make the Apple Peach Aioli, remove 1 cup of the fruit reduction from the bottom of the slow cooker pot and place it in a blender. Add the mayo, bourbon, garlic cloves, and olive oil to the blender and blend until a smooth sauce is formed. Store in a mason jar or gravy boat for serving.
  6. Create the final pulled Cedar Springs Veal sandwich using the veal, aioli, smoked gouda, cilantro, jalapenos and pretzel buns. Enjoy!

Recipe and Image provided by Sam Temsah-Deniskin of The Frosted Petticoat.

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