The lime juice is my secret ingredient, also the bacon grease, since pork is trimmed. It takes quite a bit of tasting to get the seasonings perfect. Also, it takes the right amount of bacon grease. When you store it in quart jars, you want about 1/4 inch of grease at the top, and as you serve it to people you stir it around so each bowl gets a little of the orange-ish grease. Sounds bad, but it doesn’t have a good flavor unless there is some fat. I suppose that when “natives” made it, they threw in a big chunk of pork that had fat on it.