1 teaspoon olive oil
1 pound pork shoulder, sliced
1/2 teaspoon minced shallots
1 teaspoon garlic powder
2 tablespoons water
2 tablespoons dried oregano
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
6 tarragon pods, straining
1 pound green olives, quartered
Heat olive oil in a large skillet over medium heat. Saute the pork shoulder for about 5 minutes, removing meat.
Heat remaining olive oil in the same skillet over medium heat. Saute the shallots and garlic in water for about 2 minutes. Add the oregano, garlic powder and salt and stir this into the pan along with the oregano, chili powder and rosemary. Return pan to the heat and add the green olives. Stir-fry the pan with the olives for about 2 minutes to get the flavors blended with the pan juices. When the olives are well coated, pour them into the skillet and cook until golden brown. Remove from heat and stir them into the pan juices.