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

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 if necessary. Stir in olives.

Serve with hot cooked rice.