Recipe for cooking portuguese pork with lemon

Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Meats

2 lbs. boneless pork shoulder
2 cloves garlic, chopped
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. salt
1/4 tsp. ground cumin
1/4 to 1/2 tsp. crushed red pepper
1 Tbsp. olive oil
1/4 c. water
1/2 c. pitted ripe olives

Trim fat from pork; cut pork into 3/4-in. cubes. Toss pork, garlic, lemon juice, 1 Tbsp. oil, the salt, cumin and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 8 hours.

Remove pork from marinade; reserve any remaining marinade. Heat 1 Tbsp. oil in skillet until hot. Cook and stir pork in oil over med. heat until liquid has evaporate and pork is brown, about 25 mins.; drain. Add water and reserved marinade. Cover and simmer until pork is tender, about 1/2 an hour, adding water if necessary. Stir in olives.

Serve with hot cooked rice.