At The Ta­ble With Matt Cub­bler

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Matt Cub­bler has spent his life serv­ing oth­ers.

It seems to have started when Matt would pro­tect his older brother, Andy, from be­ing bul­lied. Andy was autis­tic and stut­tered. At the age of 21, he died in a car ac­ci­dent.

Andy be­came the spark and the driv­ing force in Matt’s life. Matt’s life mis­sion state­ment is “Your life is com­prised of two dates and a dash.” He wants his dash to be epic.

Matt’s love for his brother in­spired him to write and pub­lished a book ded­i­cated to him, “A Brother’s Love: A Mem­oir.”

Matt was also a sol­dier in the U.S. Army for four years and was de­ployed dur­ing the Gulf War. Matt then be­came a po­lice of­fi­cer and was a mem­ber of the Spe­cial Weapon and Tac­tics (S.W.A.T.) team for eight years.

To­day, Matt is a po­lice of­fi­cer with the Collegeville po­lice force. Matt also has served with the Roy­ers­ford and West Potts­grove po­lice de­part­ments and was a spe­cial agent with the U.S. Fed­eral Air Mar­shal Ser­vice im­me­di­ately af­ter 9/11.

He met his wife, Lau­ren, in 1994, and they mar­ried in 1997. There are two Cub­bler chil­dren. Re­becca is a ju­nior at Blooms­burg Univer­sity. She is an Al­lAmer­i­can col­lege swim­mer. An­drew at­tends Spring-Ford Area High School and as­pires to be a U.S. Navy Seal. Round­ing out the house­hold is res­cue dog Wal­ter. Matt’s mom, Louise Jones, lives not too far away in Read­ing.

Lau­ren was a for­mer Spring­Ford teacher. She be­came a stay-at-home mom in 2004. She does do sub­sti­tute teach­ing on oc­ca­sion.

Along with be­ing a full-time po­lice of­fi­cer, Matt is the COO of MaxOut lo­cated at Lim­er­ick Square. He and his part­ner, Ja­son Griggs, started this suc­cess­ful strength train­ing busi­ness in 2009.

Dear to his heart is be­ing an in­spi­ra­tional speaker, us­ing pod­casts as an­other av­enue to reach out while serv­ing, pro­tect­ing and cre­at­ing. Fo­cus­ing his ef­fort on men­tor­ing youth, Matt be­lieves this is where is ef­forts will have the most im­pact. Matt be­lieve too many of us are not liv­ing our very best lives and that lim­its us from shar­ing our full po­ten­tial.

Lau­ren is the cook in the Cub­bler house­hold, and Matt is her best eater. The Cub­blers share a fam­ily fa­vorite cre­ated by Lau­ren.

Chipo­tle Pork Ta­cos

4-5 lbs. pork shoul­der roast/ butt (bone in or out) ½ tsp. kosher salt

½ tsp. black pep­per

3 Tbsp. EVOO

1 medium onion (peeled and sliced into rings)

4 cloves of fresh gar­lic (chopped)

2 Tbsp. ground co­rian­der 1 Tbsp. cumin

1 Tbsp. chipo­tle chili pow­der 3 Tbsp. honey

1 cup orange juice

1 cin­na­mon stick

Juice of 2 limes

½ cilantro leaves (chopped) Corn tor­tillas Condi­ments: sour cream, grated cheese (ched­dar rec­om­mended), diced av­o­ca­dos and shred­ded red cab­bage.

Mix salt & pep­per, and rub on all sides of the meat. In large skil­let, brown meat in oil over high heat. Us­ing tongs, place the browned meat into a slow cooker. In the same skil­let, caramelize the onion and gar­lic un­til trans­par­ent. Re­move from heat. Whisk into the onion/gar­lic mix­ture the co­rian­der, cumin, chipo­tle chili pow­der, honey and orange juice. Pour mix­ture evenly over the meat in slow cooker. Toss in cin­na­mon stick. Cover and cook on low for 10 hours or on high for five hours. When done, shred meat us­ing two large forks. Stir in lime juice and chopped cilantro leaves. Serve in a warmed corn tor­tilla with de­sired condi­ments. En­joy!

Matt Cub­bler

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