2 lb. pork boneless shoulder
2 cloves garlic, chopped
2 tbsp. lemon juice
2 tbsp. olive or vegetable oil
1 tsp. salt
1/4 tsp. ground cumin
1/4 to 1/2 tsp. crushed red peppers
1/4 c. water
1/2 c. 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 peppers 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; drain. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. Add water if necessary. Stir in olives. Serves 6.