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portuguese Pork With Lemon 2 Pounds Boneless Pork Shoulder
2 Cloves Garlic, Chopped
2 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
1 Teaspoon Salt
1/4 Teaspoon Ground Cumin
1/4 To 1/2 Teaspoon Crushed Red Pepper
1 Tablespoon Olive Oil
1/4 Cup Water
1/2 Cup Pitted Ripe Olives trim Fat From Pork; Cut Pork Into 3/4-inch Cubes. Toss Pork, Garlic, Lemon Juice, 1 Tablespoon 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 Tablespoon Oil In Skillet Until Hot. Cook And Stir Pork In Oil Over Medium Heat Until Liquid Has Evaporate And Pork Is Brown, About 25 Minutes; Drain. Add Water And Reserved Marinade. Cover And Simmer Until Pork Is Tender, About 30 Minutes, Adding Water If Necessary. Stir In Olives. serve With Hot Cooked Rice. |
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