Maximus Minimus is a food truck based out of Seattle, Washington. I’ve never been to the truck, but I caught it on an episode of Eat Street (a show that, unfortunately, is no longer available on the Cooking Channel) a while back, and just had to make their pulled pork. It is a different take on the slow smoked pulled pork than I am used to. Instead, the pork is first seared on a grill and then roasted in the oven until done and fall-apart tender. The result is a fantastic crusted meat festival that is perfect on everything from BBQ sandwiches…
to Cuban sandwiches.
If you live somewhere where there are food trucks, I encourage you to venture out and give them a visit if you haven’t already. Here in Indy we have a number of great trucks, offering everything from Cajun to Caribbean to donuts and cupcakes.
Also try my southwestern pulled pork with pineapple.
Maximus Minimus Food Truck Pulled Pork
Ingredients
- 1 cup brown sugar packed
- 1/4 cup dried oregano
- 1/2 cup chili powder
- 2 tablespoons garlic powder
- 1 tablespoon cayenne pepper
- 4 tablespoons kosher salt
- 3 1/2 pounds pork shoulder
Instructions
- Combine the seasonings and rub into the pork shoulder. Place in a resealable container or wrap in foil and refrigerate overnight.
- Fire up your grill for high-heat cooking and preheat your oven to 325 F. (Alternatively, you can use a crockpot set to ‘high’).
- Place shoulder onto the grill and sear on each side until browned, 10-15 minutes per side.
- Transfer pork to a Dutch oven or the crockpot and cook 3-4 hours until falling apart tender. You will not have to add any liquid. (Note: If your Dutch oven lid doesn’t seal completely, cover the top with a piece of foil and then add the lid.)
- Let the meat rest 15-30 minutes then shred.
Nutrition
Nutritional values are approximate.