Veal Shoulder cooked Sous Vide | Recipe by

Pulled Veal Shoulder cooked Sous Vide, with a BBQ Sauce and Cheese & Truffle Stuffed Jacket Potatoes

Pulled Veal Shoulder cooked Sous Vide, with a BBQ Sauce and Cheese & Truffle Stuffed Jacket Potatoes Beef
  • COOK TIME: 27 hours


  • 1 x 2kg Veal Shoulder
  • 100g Salt
  • 150g Sugar
  • Zest of 2 Lemons
  • Zest of 2 Oranges
  • 2 Cinnamon Sticks
  • 2 Star Anise
  • 20 Pepper Corns
  • 1 Small Bunch Lemon Thyme
  • 15g Chilli Flakes
  • 15g Paprika
  • 40g Soft Brown Sugar
  • 65g Honey
  • 10g Mustard Powder
  • 100mls Tomato Sauce
  • 100mls HP Sauce
  • 6 Jacket Potatoes – Roasted
  • 100g Grated Parmesan
  • 75 mls Milk
  • 50g White Truffle Cream



Chopping Board
Kitchen Knives
Sous Vide Water Oven
Sauté Pans
Vacuum Sealer Machine
Vacuum Pouches
Potato Ricer


This recipe is a twist on the classic pulled pork. Served with the most elegant jacket potatoes it’s a recipe you’ll want to use time and time again.


  1. Make a dry cure with the sugar, salt, cinnamon, lemon zest, orange zest, peppercorns, star anise and the lemon thyme by blending all the ingredients together
  2. Cover the veal shoulder, top and bottom with the dry cure and place in the fridge for 12 hours
  3. Take the veal out of the fridge and rinse off the cure
  4. In a bowl add all of the other ingredients (except the potato, cheese and milk and truffle) and whisk together
  5. Place the BBQ sauce mixture into a pouch with the veal shoulder. Use a sealer machine to seal the pouch then place in a preheated water oven at 75 degrees for 26 hours
  6. Cut the cooked jacket potatoes in half and scoop out the centre with a spoon. In a small saucepan add the milk and using a ricer, mash the potato onto the milk warming gently on the stove
  7. When smooth add the truffle cream and the parmesan. Refill the skins with the potato mix
  8. Place the jackets in a preheated oven at 200 degrees for 20 minutes until golden brown
  9. Take the shoulder from the pouch and place on a baking sheet. Place in the oven until golden on the outside but moist and tender on the inside
  10. Place the whole shoulder on a board with the jackets and serve

Chef’s Tip –

The veal shoulder doesn’t need the cure but it helps. Why not rub with herbs and roasted garlic before cooking for a quicker finish.

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