Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify




Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.


BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at In August 2014, we were acquired by Automattic, the company behind WordPress.


Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 682.



Happy to Help

  • rocco.tripaldi1


← Return to recipes.

Blueberry BBQ Pulled Pork

Makes about 6 Sandwiches

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This recipe features Maine’s key crop in three ways. Blueberry infused barbecue sauce, fresh or frozen whole berries, and blueberry bagels. For the sauce, I use Captain Mowatt’s Bar Harbor-Que with tangy hints of Maine blueberries.

You’ll need a crock pot for this recipe. If you don’t have the access to a smoker, this is a great way to produce some tender, smokey pulled pork.



  • 1 medium Vidalia onion
  • 2 lbs. boneless pork roast
  • 1/4 cup apple cider vinegar
  • 1 tablespoon liquid smoke
  • 12 oz. blueberry barbecue sauce
  • 2 cups fresh or frozen blueberries
  • 4 blueberry bagels
  • 1 cup shredded sharp cheddar cheese
  • 1 large pickle

1. Slow cook the pork. Dice up the onion. Preheat a large frying pan to medium high. Coat all sides of the pork with salt and pepper. Add some cooking oil to the pan, and brown the pork on all sides, about 1 minute per side. Remove from heat. In a crock pot, combine the BBQ sauce, the vinegar, the liquid smoke, the onion, and the blueberries. Mix well. Place the pork in the crock pot with the sauce. Add enough water so the meat is completely covered. Cook on low for about 8 hours.

2. Shred and brown the pork. Remove the pork from the crock pot, place on a plate and let it cool down for about 10 minutes. Reserve the liquid from the crock pot.  Preheat a large frying pan to medium high. When the pork is cool, use 2 forks to pull it into shreds. Divide the pork into 4 equal mounds. Add some cooking oil to the pan and fry each mound for 1 - 2 minutes. Flip the mound and baste with the reserved cooking liquid. Top each mound with the shredded cheddar and remove from the heat.

3. Assemble the sandwiches. Toast your bagels and slice up the pickle. Divide the toasted bagels between four plates. Top each with a mound of pork and some pickle slices. Serve with your favorite side dish, and enjoy!