Takin’ it Slow – Slow Cooker Adobo Pulled Pork Poutine with AC Boral

Hii everyone!

I hope you’re doing well! Me? Honestly, I’m actually feeling pretty crummy, lol. It’s another wonderful Wednesday where I get to share my cooking videos with you, but I got sick last night & was basically bedridden all day. Ick. Still gotta keep sharing the good food & good conversation with you, so here we go!

So far for Dining At Tiffany’s Season 2 – Comfort Food Remix, we’re talked about:
– getting over breakups/ rough times (& made Chicken Adobo)
– moving on & moving forward (& made delicious sweet potato rosemary pasta sauce)
– using up “residual love” in positive ways  (& ice cream cake happened!)

In this episode, we’re talking about something similar to my situation right now– when life slows down. As we’re going through the daily grind & chasing success, there’s inevitably a part of our story when we’re forced to slow down, sometimes even to a screeching halt. Sometimes we are faced with down time or delays during which we have no choice but to play the waiting game.

Por ejemplo:
– getting sick/injured
– unemployment/ waiting to hear back from interviews (more about that & my cover letter writing guide here! http://bit.ly/DATcoverletter)
– little things, like missing the bus or waiting for someone to finally text you back (lol)

In times like these, it’s really a test of patience, & even a test of resourcefulness. Sometimes you’ve gotta make do with what you have, taking the situation given to you in stride. As you grow up, you start to develop a positive attitude & not let it phase you when you’re forced to slow down. You realize that no matter what, it’s all gravy! 😉

Plus, sometimes that gravy is ladled onto french fries, accompanied by some melty cheese, & finished with some Slow Cooked Adobo Pulled Pork in Canadian-style Poutine with a Filipino twist! Chef AC Boral with So Good & Delicious food teaches us how to make this delicious comfort food dish & opens up about taking it slow:

Click to watch! 

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Just like AC advises, stay persistent & keep your head up. Our context & situations may present challenges, but at the end of the day, you’re still you & that’s what matters — hold on to that! For example, last week I stumbled upon an old tumblr account from five years ago that I totally forgot about (HappyHealthyTiffany.tumblr.com). It’s reassuring to see that while I’ve grown up a lot, I still have the same values & aspirations as I did back then; it all just materialized through a different recipe than I expected.

Recipe: Slow Cooker Adobo Pulled Pork Poutine

By AC Boral for Dining At Tiffany’s

Makes 4 servings

Poutine is a simple dish originating in Canada. All that’s needed to make poutine is pommes frites (French fries), cheese curds, and gravy. We’re twisting this recipe by making a hearty adobo pulled pork to top the fries before finishing with some gravy and mozzarella cheese. The pulled pork recipe leaves you with a lot of extra pork which can be eaten in so many other ways, like with rice or in sliders or even for more poutine!


2-3 lb. Pork shoulder

5-7 Garlic cloves

2 c Yellow onion, sliced

1 tsp Black pepper

3-4 Bay leaves

½ c Soy sauce

½ c Cane vinegar

½ c Chicken stock

  1. Layer the bottom of slow cooker with onions, followed by pork shoulder.
  2. Add pepper, garlic, bay leaves, soy sauce, vinegar, and stock to slow cooker.
  3. Set on LOW for 8 hours.
  4. Let cool with lid off and carefully remove pork shoulder from slow cooker and place in a large bowl.
  5. Separate large pieces of fat, chop finely, and reincorporate some for moisture and flavor if you wish.
  6. Take two forks and shred pulled pork.
  7. If desired, add ¼ c of drippings from the slow cooker and reincorporate into shredded pulled pork for extra flavor and moisture.


2 Tbsp Butter

3 Tbsp Whole wheat flour

2 c Drippings, reserved from slow cooker recipe above

8 oz Mozzarella cheese, in small cubes

1 bay leaf, optional

4 garlic cloves, optional

  1. Start the butter and flour in a saucepan on LOW heat.
  2. As butter melts, stir with flour to combine and let cook together for a few minutes as the raw flour taste cooks out.
  3. Add the drippings (and bay leaf and garlic if you like a stronger adobo flavor) and whisk together.
  4. Whisk continuously until gravy thickens.
  5. Let gravy come to a simmer and add cheese curds.
  6. Turn off heat and whisk together so cheese melts slightly.


A nice big plate of your favorite fries

6-8 oz. of Slow Cooker Adobo Pulled Pork

½ c of Adobo Gravy with Cheese

Chopped scallions

  1. Take your nice big plate of fries and top with pulled pork and gravy.
  2. Garnish with scallions and enjoy!

Let us know if you made this! For added fun, you can tag us & use our hashtags!

AC: @sgdfood / #sgdfood / #TheBestThingsInLifeArePork
Me: @DiningAtTiffs / #DiningAtTiffs / #HungryNotThirsty (lol!)

Thanks for stopping by! Toodles!
With love,

Tiffany R.

Dining At Tiffany’s


Project 365 at Tiffany’s

Woo 2012!! In the spirit of the New Year, I’m jumping on the Project 365 trend with my own flavor – taking daily food photos of significance! The reason I’m so passionate about food is because it’s such an integral part of life, a common necessity that can bring a diversity of people together. Every meal has a story and I want to appreciate that everyday. Today’s inaugural post will feature one photo, but I plan to compile weekly updates for your convenience (and my sanity).

So this isn’t the most appetizing picture, but take a moment to figure out what’s wrong with this picture…

No this was not an act of negligence, those spoons are swimming in there with purpose!

My mom was boiling spare ribs to make Sinigang, a tangy Filipino stew. She told me that the “old people” in the Philippines add metal spoons because it makes the meat more tender, so she decided to try it. It makes sense, right? I figure the heat from the boiling water is retained by the spoons, adding an extra heat source or something science-y like that. Well, it worked, so maybe you can try this the next time you need to tenderize ribs!

But the real significance of this photo is what that moment represents. Ever since I was young, I’ve always spent time in the kitchen with my mom. I remember being young and standing on a chair so I could reach over the counter and watch my mom cook. My favorite times were when she’d make layered Jello for get-togethers and I’d get to help her mix all the colors, then eat the gelatinized leftovers off the spoon. I remember the first time our parents taught us how to cook. I think it was eggs. I remember my mom mentioning to my dad that she can tell that I would become a good cook because of the way I naturally handled the spatula. I remember the warm confidence I felt at that moment. In recent years, I’m often helping my mom cook army-sized meals for our family and friends on special occasions.

Just as my mom learned a wise tip from her elders in the Philippines, I’ve learned many lessons from being in the kitchen with her all these years — about how to be a good cook and more importantly how to be a good person. In between all the recipes and ingredients, my mom tells me stories ranging from her day at work to her life growing up in poverty. I’m blessed to have developed my character after her – a life living toward compassion, generosity, and excellence with love.

If I have children one day, I pray that I’ll be able to share similar memories and moments with them in the kitchen. If you do have kids at home, I encourage you to do the same! Following recipes and measuring ingredients is a fun way to teach math skills. Kids are more likely to eat food (even veggies!) if they are involved in the process of grocery shopping and cooking. But more importantly, it can transform the chore of meal preparation into fond occasions to forever cherish. If you’re like me and not quite ready for a family, cook with friends and loved ones. It’s a fun and cheaper alternative to eating out!

But I guess the moral of the story about why I want to write food stories.. is that fond memories start in the kitchen and last long after everyone’s had second helpings. This year, take a moment in between bites to think about the meaning behind your meal — what it tells you about who you are, who you’re with, and how the food got on your plate. And please feel free to comment with your food photos and memories! I look forward to sharing many moments to savor  in 2012.

With love,
Tiffany R.
Dining at Tiffany’s