| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Portuguese |
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork boneless shoulder |
| 2 |
|
Cloves garlic, chopped |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Olive or vegetable oil |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground cumin |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
c |
Water |
| 1/2 |
c |
Pitted ripe olives |
INSTRUCTIONS
Trim fat from pork. Cut pork into 3/4-inch cubes. 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. 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, about 25 minutes.
Drain. Add water and reserved marinade. Cover and simmer until pork is
tender, about 30 minutes. (Add water if necessary.) Stir in olives.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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