I think you should splash: 1 Tbsp lemon juice, 1.5 tsp cumin, and about 1c olives (preferably the big green kind). Maybe some tomatoes. Definitely add cauliflower toward the end as well.
The trickiest bit is the meat. What kind of pork is it? IMO, things like pork loin (those big pork logs you get at the safeway) are not very good for stewing. They make good roasts, though. A shoulder blade roast roast, cut up, is better for stewing. Basically, you want something with a good amount of fat in it, since otherwise it'll end up pretty dry. If you're stewing and you've got a low-fat cut of pork, just make sure you only stew for a small amount of time. Also, don't worry too much about undercooking it, modern pork doesn't need to be well-done, the threat of food-borne trichinosis is not large anymore. You still need to treat it with respect, but a little pink in the center is not bad.
If you're feeling like a gestalt build, check this one out:
http://ericandchrissysfood.blogspot.com/2008/01/cider-glazed-stuffed-pork-roast.htmlAnd as always, make sure you check the Handy Links:
http://www.epicurious.com