2 pounds pork boneless shoulder
2 garlic cloves, chopped
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4 cup water
1/2 cup pitted ripe olives
Servings: 6
1. Trim fat from pork. Cut pork into 3/4-inch cubes.
2. Toss together pork, garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 8 hours.
3. Remove pork from marinade. Reserve any remaining marinade.
4. 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, about 25 minutes. Drain.
5. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. (Add water if necessary.) Stir in olives.
2 garlic cloves, chopped
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4 cup water
1/2 cup pitted ripe olives
Servings: 6
1. Trim fat from pork. Cut pork into 3/4-inch cubes.
2. Toss together pork, garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 8 hours.
3. Remove pork from marinade. Reserve any remaining marinade.
4. 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, about 25 minutes. Drain.
5. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. (Add water if necessary.) Stir in olives.
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