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 All-American 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 Spring-Ford 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)
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.