Portuguese Pork with Lemon
Yield
6 servingsPrep
15 minCook
55 minReady
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
boneless |
|
| 2 | cloves |
garlic
chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| ¼ | cup |
water
|
|
| ½ | cup |
olives
pitted, ripe |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
boneless |
|
| 2 | cloves |
garlic
chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
or vegetable oil |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
cumin
ground |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 59 | ml |
water
|
|
| 118 | ml |
olives
pitted, ripe |
*
|
Directions
Trim fat from pork.
Cut pork into ¾ 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.
