For our last anniversary we took a trip down to St. Augustine, FL. If you ever have a chance to go, please do. It was seriously one of the coolest places I’ve visited. I really dig on history and love touring historic sites. St. Augustine was first explored by Ponce De Leon in 1513. It is one of the oldest cities in the US. We just loved the feel of the city and enjoyed exploring the town.
You can visit a good portion of the city on foot which was perfect for us with two little ones. We got to stay in this awesome little hostel called The Pirate Haus which was super affordable and really fun for the kids. The guys who run the place were wonderful! The rooms are all decked out in themes and it was just a really good (and cheap) place to stay right in the heart of St Augustine.
Some of the things that we did on that trip were visit the Colonial Quarter, the Pirate Museum (warning: a bit scary and loud for young children), and the Castillo De San Marcos. We had a fairly short trip and my son took a 4 hour nap that day so we didn’t get to do as much as we wanted. We probably could have spent a whole week there and we would have loved it.
While we were there we ate at this great Mayan place. Possibly the best food we had in the South. We got a two different dishes to split and they were both incredible. Ever since then I have been thinking about trying to recreate one of the dishes, pineapple pork carnitas. I finally got it figured out and it was awesome. I made it in my trusty ol’ crock pot which makes almost any meal better when you can throw it in and walk away. Hope you enjoy and hope you get to make a trip to St Augustine someday!
- 2-3 lbs pork roast
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 onion, sliced
- 1 Tbsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- ¾ tsp cumin
- ¾ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼-1 tsp red pepper (optional, and to taste)
- 1 (20 0z.) can crushed pineapple, do not drain
- 1 (4 oz) can green chilis
- 1 cup pineapple juice
- Place bell peppers and onion on bottom of crock pot and place the pork roast on top. In a small bowl combine spices. If you want heat add the red pepper, I prefer it without but my dad said he missed the heat. Totally your choice. Sprinkle the spices over the roast. Spread the cans of crushed pineapple and green chilis over the top of the roast. Pour pineapple juice over everything. Cook on low for 6-7 hours. Shred the meat in the crock pot. Cook for another 1-2 hours.
Serve with tortillas, my personal choice is corn tortillas. My favorite sides to pair with this are Corn with Cumin Butter & Queso Fresco, Cuban Style Black Beans and Cilantro Lime Rice. Or if it suits your taste more you can always go with refried beans and Mexican (or Spanish) rice.