Certainly by now you realize my fascination with food trucks. What is so alluring about trucks serving food you might be asking.
In my mind the price of $7 to $12 for a handsome meal is a tremendous bargain. Not just any truck or ordinary food, no sir, something unusual and tasty.
So you can imagine my serendipitous delight when I stumbled onto a food truck event walking around Seattle. I’m not gona lie, at these gatherings I generally eat way too much. The locals will tell you this was a freak day but the sun was out in full force. Actually I didn’t see a drop of rain my whole trip. Should I have bought a Lotto ticket?
Maximus Minimus known for pulled pork sandwiches did not disappoint. Their truck is so creative and the line was long, always a good sign. The pulled pork was tender and juicy stuffed between a soft bread roll and oozing out the sides. The cold slaw that came with had a little spice on the back-end which I welcomed and washed down with a cup of fresh squeezed lemonade.
Kaosamai Thai Cook Truck was next on the list. The Phad Thai I ordered was brilliant with a generous dose of lime juice, which tempered the hotness. I do love my noodles and tofu, thanks to my vegetarian daughter.
Not to miss an opportunity to taste a little ice cream I stopped by the Mollie Moon Truck. Feeling a little flavored out I picked a classic Very Vanilla Bean. Creamy and custard like with mega amounts of vanilla, I ate the whole thing. Just shoot me please.
There were so many other trucks at this park but they would have to wait until next time. I waddled my way out and back to my hotel to unzip my pants and lay flat-out on the bed before my belly burst. Happy and content I dozed off dreaming of how wonderful it would be to live in Seattle.
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.