Veal Shoulder Roast with Balsamic Salsa

Preparation

1. Preheat the barbecue to medium-high heat.
2. Season the shoulder roast with pepper.
3. Combine the salsa and balsamic vinegar and set aside.
4. Place the roast in the center of a piece of parchment paper or aluminum foil, and then transfer to a loaf pan. Pour the salsa mixture over the roast and close package well. Place the pan on the top grill of the barbecue and cook 2 ½ hours or until the internal temperature reaches 160°F.
5. Let stand 10 minutes. Slice the roast and serve with the pan juices.