1 Boston Butt (4 lbs.)
1/4 c. chili powder (mild or hot to taste)
3/4 c. vinegar
1/2 c. water
3 cloves garlic or 1/2 tsp. granulated
1 heaping tbsp. salt
1/2 tsp. oregano
1/2 tsp. black pepper

Remove bone from Boston Butt. Slice very thin across grain into steaks (about 1/8 inch) and remove fat.

Marinade: Put all ingredients into blender on high speed for 1 minute. Let stand for about 1/2 hour. Marinade should be about the consistency of tomato sauce. If too thick, thin with 1/2 vinegar and 1/2 water. If too thin, add more chili powder. Dip each piece of meat in the sauce and layer in glass or stainless mixing bowl. Cover and let stand in refrigerator for three days.

Best grilled over charcoal, but may also be cooked in fairly hot fry pan. This meat cooks quickly due to the thinness.

Serve with refried beans and Spanish rice.