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