Portuguese Pork With Lemon
|Boneless pork shoulder||2 Pound|
|Garlic||2 Clove (10 gm), chopped|
|Lemon juice||2 Tablespoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Crushed red peppers||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
Trim fat from pork; cut pork into 3/4-inch cubes.
Toss pork, garlic, lemon juice, 1 tablespoon oil, the salt, cumin and red peppers in glass or plastic bowl.
Cover and refrigerate, stirring occasionally, at least 8 hours.
Remove pork from marinade; reserve any remaining marinade.
Heat 1 tablespoon oil in skillet until hot.
Cook and stir pork in oil over medium heat until liquid has evaporated and pork is brown; drain.
Add water and reserved marinade.
Cover and simmer until pork is tender, about 30 minutes.
Stir in olives.