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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


  1. 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.
  2. 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.
  3. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary.
  4. Stir in olives.
  5. Serve with hot cooked rice.

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