Looks scrumptious! Not uncommon to sub pork for veal because pork shanks are more readily available and cheaper. I've had both, but the veal is definitely the way to go if you can find it. It just kind of melts in your mouth. I've mostly found the veal at higher-end Italian fine dining restaurants (besides what we make at home).
Always makes me think of our local Honey Bear's BBQ tagline: "You don't need no teeth to eat our meat!"