To follow our earlier profile of the Maximus/Minimus in Seattle, Washington we wanted to give you a chance to try out one of the fantastic recipes the chef has shared with us. For those of you unable to make the trek to Washington State here is a recipe of one of the mouthwatering items that you will find on their menu.
Maximus / Minimus Roasted Pork
Makes enough to fill 6 to 8 sandwiches
3-1/2 pounds pork shoulder
1 cup brown sugar
1/4 cup dried oregano
1/2 cup chili powder
2 tablespoons garlic powder
1 tablespoon cayenne pepper
4-1/2 tablespoons kosher salt
Trim the fat from the pork, leaving a ½-inch fat cap.
In a small bowl, combine the brown sugar, oregano, chili powder, garlic powder, cayenne pepper, and salt. Rub the entire roast with the mixture, massaging it into the meat. Cover and refrigerate overnight.
Prepare the grill by scraping it, oiling it, and heating it to high. Preheat the oven to 325°F.
When the grill is as hot as possible, place the roast in the center. If you are using a charcoal grill, place the roast on the grill directly over the hot coals. Cook each side of the roast just long enough to grill it until well browned, but not burned, moving the meat to a new spot on the grill each time you turn it, 10 to 15 minutes.
Remove the roast from the grill and place in a large Dutch oven or heavy pot. Cover the pot and place it in the oven. The pork is done when it pulls apart easily with a fork, approximately 3 hours total.
If the pork was tied, remove the strings. Break the meat into small chunks using two forks. Mix with your favorite barbeque sauce and serve alone or on a sandwich bun.
We hope you try this recipe out at home and share your experience with the rest of our readers.
The Maximus/Minimus food truck can be found Monday through Thursday from 11:00 am until 2:00 pm in the parking lot on the corner of 2nd Avenue and Pike Street in downtown Seattle. The truck has also been known to show up in Fremont and other NorthSide locations on weekends.