I placed chopped onion, a jalapeño, garlic, salt, and pepper into a heated pot to soften. Then I added white vinegar to reduce it. Ray's barbecue-sauce recipe suggested using either 1 1/2 cups of ...

This makes the dish a touch richer but isn’t essential because of the rendered fat from the salt pork. Storage: Refrigerate up to 4 days. Want to save this recipe?

Look for cuts that are moist and a healthy deep-pink colour, not grey or red. Choose neat cuts with a fine-grained texture. Although pork is a lean meat, there may be a slight marbling of fat ...

Transfer pork to carving board, fat side up; tent with aluminum foil; let it rest for 20 minutes. 4. Meanwhile, using a wide spoon, skim fat from the surface of sauce and discard.

You can make this dish a few days ahead and store it covered in the fridge (still in the skillet if you can spare it). Then reheat it in a 350-degree oven until steaming.